Baked Vegetable Medley
Bursting with vibrant colors and bold flavors, this Baked Vegetable Medley is the ultimate healthy side dish that’s as easy to prepare as it is delicious. Featuring a wholesome mix of carrots, zucchini, bell peppers, red onion, and cherry tomatoes, this oven-roasted delight is perfectly seasoned with olive oil, garlic, and classic Italian herbs. Roasting at high heat enhances the natural sweetness of the vegetables, creating a tender yet slightly caramelized texture that’s simply irresistible. Ready in under an hour and garnished with fresh parsley for a pop of freshness, this versatile dish is perfect for weeknight dinners or holiday feasts. Serve it warm alongside your favorite mains, or enjoy it solo for a nourishing plant-based option. Whether you’re meal prepping, entertaining, or looking to add more veggies to your table, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 medium (sliced into thin rounds) Carrots
- 2 medium (cut into half-moons) Zucchini
- 1 large (deseeded and chopped into chunks) Red bell pepper
- 1 medium (deseeded and chopped into chunks) Yellow bell pepper
- 1 large (sliced into wedges) Red onion
- 1.5 cups (whole) Cherry tomatoes
- 3 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Prepare the vegetables: slice the carrots into thin rounds, cut the zucchini into half-moons, chop the bell peppers into chunks, and slice the red onion into wedges. Keep the cherry tomatoes whole.
Place all the prepared vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables and add the minced garlic, dried Italian seasoning, salt, and pepper. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables onto a large baking sheet, making sure they are evenly distributed in a single layer.
Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes. Stir the vegetables halfway through to ensure even roasting.
Once the vegetables are tender and slightly caramelized at the edges, remove them from the oven.
Transfer the baked vegetable medley to a serving dish and garnish with freshly chopped parsley.
Serve warm as a side dish or enjoy on its own for a light and healthy meal.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6261 mg | 272% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 54.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3072 mg | 65% | |
*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.
