medley of vegetables recipe

Written ByJenny Smyth Posted on
medley of vegetables recipe
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The Best medley of vegetables recipe

I’m so excited to share this medley of vegetables recipe with you, it’s one of our family’s favorite dishes and for good reason! It’s a hearty and flavorful mix of sautéed vegetables that’s perfect for any occasion.

I first discovered this recipe when I was looking for a way to get my kids to eat more veggies, and it’s been a staple in our household ever since. The best part is that it’s incredibly easy to make and can be customized to use whatever vegetables are in season or on sale at the grocery store.

The key to this recipe is the technique of quickly cooking the vegetables in a hot skillet with some oil until they’re tender but still crisp. It’s a game-changer for anyone who’s ever struggled to get their kids to eat veggies.

My kids love helping me prepare the vegetables and mixing them together, and it’s become a fun family activity that we all look forward to. One of the things I love about this recipe is how versatile it is.

You can serve it as a side dish, add it to a salad, or even use it as a filling for wraps or sandwiches. It’s also incredibly healthy, with all the benefits of eating a variety of colorful vegetables.

And because it’s so easy to make, you can whip it up on a weeknight or even on a busy weekend morning. If you’re looking for a way to get your kids to eat more veggies, or just want a delicious and easy meal option that’s perfect for any occasion, this medley of vegetables recipe is sure to become a favorite in your household too!

Roasted Medley of Vegetables

Roasted Medley of Vegetables

4.6 from 1466 votes

A colorful and flavorful medley of seasonal vegetables roasted to perfection. This simple side dish pairs well with any main course and is easy to customize.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

2 cups broccoli florets
2 cups cauliflower florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced into half-moons
1 small red onion, cut into wedges

For the Seasoning

3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar (optional)

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a large baking sheet with parchment paper for easy cleanup.
3In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, zucchini, yellow squash, and red onion.
4Drizzle with olive oil and add the minced garlic, dried thyme, dried rosemary, salt, and pepper.
5Toss well until all vegetables are evenly coated.
6Spread the vegetables in a single layer on the prepared baking sheet.
7Avoid overcrowding to ensure even roasting.
8Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned at the edges.
9Remove from the oven and drizzle with balsamic vinegar if desired.
10Toss gently to combine.
11Serve hot as a side dish.

🔧Equipment

Large baking sheet
Mixing bowl
Knife
Cutting board
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 5g

📝Notes

You can substitute any vegetables you have on hand, such as carrots, asparagus, or cherry tomatoes. For extra flavor, add a squeeze of lemon juice before serving.

Watch Video Of How Roasted Medley of Vegetables Works

This medley of vegetables recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy meal option.

One of my favorite things about this recipe is how easily it stores – simply refrigerate or freeze the mixture until ready to reheat.

And when reheating, feel free to add some extra oil if needed – it brings out the flavors beautifully.

❓ Frequently Asked Questions About Roasted Medley of Vegetables

Q: What type of vegetables should I use in this recipe?

You can use any combination of colorful vegetables you like, such as bell peppers, carrots, broccoli, cauliflower, and onions. Feel free to get creative and experiment with different varieties!

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply thaw or refrigerate the mixture before reheating.

Q: How do I reheat this recipe?

You can reheat this recipe in the microwave or on the stovetop. Simply heat it over low heat until warmed through.

Q: Can I add protein to this recipe?

Yes, you can add cooked chicken, beans, or tofu to make this recipe more substantial.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but if you’re looking for a vegan option, be sure to check the ingredients used in your chosen vegetable mix-ins.

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