A More Healthy Vegetable Medley
Colorful, nutritious, and bursting with fresh flavor, "A More Healthy Vegetable Medley" is the ultimate oven-roasted side dish for any meal. This recipe showcases a vibrant mix of broccoli florets, sweet carrots, zucchini, red bell pepper, red onion, and juicy cherry tomatoes, all lightly seasoned with garlic powder, oregano, and a hint of lemon juice for a zesty finish. Perfectly caramelized in just 20 minutes, these vegetables are roasted to tender perfection with minimal olive oil, making it a delightfully healthy option for busy weeknights or elegant dinner parties. Enjoy as a hearty side, a plant-based main, or even meal-prep it for the week—this versatile dish fits easily into any lifestyle. Keywords: healthy roasted vegetables, easy vegetable medley, colorful side dish, gluten-free recipe, plant-based meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 small Red onion
- 1 cup Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and prepare all vegetables: Cut the broccoli into bite-sized florets, slice the carrots into thin rounds, chop the zucchini into half-moons, dice the red bell pepper into 1-inch pieces, and slice the red onion into thin wedges.
In a large mixing bowl, combine the broccoli, carrots, zucchini, red bell pepper, red onion, and cherry tomatoes.
Drizzle the vegetables with olive oil and toss to coat evenly.
Sprinkle the garlic powder, dried oregano, salt, and black pepper over the vegetables. Toss again to ensure the seasonings are evenly distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan for even roasting.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the vegetables from the oven and drizzle with fresh lemon juice for brightness and flavor.
Serve immediately as a side dish or enjoy as a light main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
