Roasted Fresh Vegetable Medley
Elevate your side dishes with this vibrant Roasted Fresh Vegetable Medley—a feast for both the eyes and the palate. This easy, nutritious recipe combines a colorful array of fresh zucchini, yellow squash, peppers, red onion, baby carrots, and cherry tomatoes, all lightly seasoned with garlic, thyme, and oregano for a burst of flavor in every bite. Roasted to perfection at 425°F, these vegetables develop a tender yet slightly caramelized texture that’s simply irresistible. Perfectly suited for weeknight dinners or holiday gatherings, this dish takes just 20 minutes to prep and can be served as a wholesome side or a standalone vegetarian delight. Garnish with fresh parsley for a touch of brightness, and enjoy a healthy, flavor-packed addition to your table. Keywords: roasted vegetable medley, easy vegetable side dish, healthy roasted vegetables, colorful roasted veggies.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Wash all the vegetables thoroughly. Cut the zucchini and yellow squash into ½-inch thick rounds. Slice the red and yellow bell peppers into strips. Cut the red onion into thick wedges. Leave the baby carrots whole or halve them lengthwise if they’re thick. Keep the cherry tomatoes whole.
Place all the prepared vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, stirring once halfway through cooking, until they are tender and slightly caramelized.
Remove the vegetables from the oven and let them cool for a few minutes. If desired, garnish with freshly chopped parsley before serving.
Serve warm as a side dish with your favorite main course or enjoy on its own for a healthy, satisfying meal.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 53.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3747 mg | 80% | |
*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.
