Roasted Vegetable Medley with Artichoke Hearts and Mushrooms
Elevate your dinner table with this vibrant Roasted Vegetable Medley with Artichoke Hearts and Mushrooms, a quick and flavorful dish packed with wholesome ingredients. This recipe combines tender zucchini, sweet red bell peppers, earthy baby bella mushrooms, and tangy artichoke hearts roasted to perfection with a fragrant blend of garlic, oregano, and thyme. A drizzle of fresh lemon juice and a sprinkle of parsley add a zesty finish to this colorful dish. Perfect as a comforting side or a light vegetarian main course, this easy-to-make recipe offers a satisfying way to eat the rainbow in just 45 minutes. Whether you're meal prepping or hosting a dinner party, this oven-roasted vegetable medley is sure to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 3 medium Carrots
- 8 ounces Baby bella mushrooms
- 14 ounces (canned, drained) Artichoke hearts
- 1 medium Red onion
- 3 tablespoons Olive oil
- 3 large, minced Garlic cloves
- 1.5 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and prepare the vegetables. Slice the zucchini into half-moons, the red bell pepper into strips, and the carrots into thin rounds. Quarter the mushrooms and slice the red onion into thin wedges.
In a large mixing bowl, combine the zucchini, red bell pepper, carrots, mushrooms, artichoke hearts (drained and halved, if needed), and red onion.
Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetable mixture in a single layer on the prepared baking sheet. Make sure the vegetables are not overcrowded to ensure even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and transfer them to a serving bowl. Drizzle the lemon juice over the top and sprinkle with freshly chopped parsley.
Serve warm as a side dish or enjoy as a light, healthy main course.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 56.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4330 mg | 92% | |
*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.
