Roasted Vegetable Medley
- guess4pink
- May 8
- 2 min read
Looking for a healthy, colorful, and completely foolproof side dish? This Roasted Vegetable Medley is packed with flavor, comes together with just 10 minutes of prep, and pairs perfectly with nearly any meal.

Why You'll Love This Roasted Vegetable Medley
One-pan cleanup: Minimal dishes thanks to parchment-lined baking sheet
Quick prep: Just 10 minutes of chopping and tossing
Weeknight-ready: Roasts in under 30 minutes
Meal prep friendly: Reheats well for lunches or sides all week
Versatile Side: Goes great with chicken, fish, tofu, and grains
Diet-flexible: Naturally vegan, gluten-free, and dairy-free
Cooking Tips & Tricks
Even chopping: Keep pieces uniform for even roasting
Avoid crowding: Spread veggies out to help them brown, not steam
Flip halfway: Stir once mid-roast for even caramelization
High heat: Roast at 425°F for golden edges and great texture
Use parchment: Prevent sticking and speed up cleanup
Roasted Vegetable Medley Recipe
Servings: 4 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients:
3 T. olive oil
1 medium onion, chopped
2 carrots, peeled and sliced 1' rounds
1 medium zucchini, half-moon sliced
1 yellow zucchini, half-moon sliced
1 red bell pepper, chopped, 1' pieces
1 yellow bell pepper, chopped, 1' pieces
1 head of broccoli
2 T. Italian seasoning (or more to taste)
1/2 tsp. salt (or to taste)
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Wash and chop the bell peppers, zucchini, carrots, broccoli, and onions into uniform pieces.
In a large bowl, toss the chopped vegetables with olive oil, Italian seasoning and salt until well coated. Spread the vegetables on the prepared baking sheet.
Roast in the oven for 25-30 minutes, stirring veggies halfway through for even browning.
Serve warm!
How to Serve:
As a side dish: Serve alongside grilled chicken, baked salmon, or oven roasted brisket for a complete, balanced meal
In a grain bowl: Spoon over quinoa, brown rice, or couscous and top with a drizzle of vinaigrette
With pasta: Toss into cooked pasta with olive oil or pesto for an easy vegetarian dinner
Inside a wrap or pita: combine with hummus or a sauce for a quick lunch wrap
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