Best 2 Oven Roasted Vegetable Medley Recipes

Oven-roasted vegetable medley is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a great way to use up leftover vegetables. Oven-roasted vegetable medley can be made with a variety of vegetables, such as broccoli, carrots, potatoes, onions, and peppers. The vegetables are simply tossed with olive oil, salt, and pepper, and then roasted in the oven until they are tender and slightly caramelized.

Here are our top 2 tried and tested recipes!

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

OVEN ROASTED VEGETABLE MEDLEY

Oven Roasted Vegetable Medley image

I was thrilled to find this recipe because it's another great way to prepare all the squash I seem to acquire!-Marilee Koehn, Burns, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium onions, cut into 1-inch pieces
2 medium yellow summer squash, cut into 1-inch pieces
2 large sweet red and/or green peppers, cut into 1-inch pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced

Steps:

In a bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20 minutes. Stir; sprinkle with garlic. Bake 10-15 minutes longer or until vegetables are crisp-tender.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

For the best roasted vegetables, choose firm vegetables that are in season. Avoid vegetables that are bruised or have blemishes.
To get evenly roasted vegetables, cut them into uniform sizes. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them brown and caramelize.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) for a short amount of time. This will help them get crispy on the outside and tender on the inside.
If you are roasting different types of vegetables, adjust the cooking times accordingly. Harder vegetables like potatoes and carrots will take longer to cook than softer vegetables like zucchini and tomatoes.
To test if the vegetables are done, pierce them with a fork. They should be tender but still have a little bit of a bite to them.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with any meal. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious roasted vegetable medley on your table in no time.