Description

Roasted Vegetable Medley is a vibrant and flavorful dish that celebrates seasonal produce. Perfectly caramelized carrots, tender zucchini, sweet bell peppers, and sharp red onions come together to create an irresistible side dish that will impress even the most dedicated meat-lover. This recipe is simple enough for any home cook to master, making it ideal for family dinners or entertaining guests. With its stunning colors and mouthwatering aroma, this medley not only nourishes but also elevates any meal with its delicious taste and visual appeal.

Ingredients

Scale

2 cups carrots, chopped (about 3 medium)
2 cups zucchini, chopped (about 2 medium)
2 cups bell peppers, chopped (any color; about 3 medium)
1 cup red onion, chopped (1 large)
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
2 tsp dried thyme or rosemary
1 tbsp balsamic vinegar (optional)

Instructions

Preheat your oven to 425°F (220°C).
Wash and chop the carrots, zucchini, bell peppers, and red onion into uniform one-inch pieces.
In a large bowl, toss the veggies with olive oil, salt, pepper, and dried herbs until evenly coated.
Line a baking sheet with parchment paper and spread the seasoned vegetables in a single layer.
Roast in the preheated oven for 25-30 minutes until golden brown, stirring halfway through cooking.
Drizzle with balsamic vinegar before serving if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 120
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Customize your medley by adding seasonal vegetables like asparagus or mushrooms. For added flavor, sprinkle red pepper flakes before roasting for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to four days.