Best 2 Oven Roasted Vegetable Medley Recipes

**Oven-Roasted Vegetable Medley: A Symphony of Flavors and Colors**

Indulge in a culinary journey with our diverse collection of oven-roasted vegetable recipes. From classic favorites to innovative combinations, this medley of vibrant dishes promises an explosion of flavors and colors. Embark on a healthy and delicious adventure as we guide you through roasting techniques, herb and spice pairings, and creative presentation ideas. Discover how simple ingredients can transform into extraordinary side dishes, hearty main courses, and even delectable snacks. Get ready to tantalize your taste buds and elevate your everyday meals with our oven-roasted vegetable extravaganza.

Let's cook with our 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:

Choose a variety of vegetables to ensure a colorful and flavorful medley.
Cut the vegetables into uniform sizes to ensure even cooking.
Toss the vegetables with olive oil, herbs, and spices to enhance their flavor.
Roast the vegetables at a high temperature to caramelize them and bring out their natural sweetness.
Keep an eye on the vegetables while they are roasting and stir them occasionally to prevent burning.
Serve the roasted vegetable medley as a side dish or as a main course with grilled chicken, fish, or tofu.

Conclusion:

Oven-roasted vegetable medley is a simple yet flavorful dish that can be enjoyed as a side dish or as a main course. It is a great way to get your daily dose of vegetables and is also a healthy and delicious option for vegetarians and vegans. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious dish that the whole family will love.