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Roasted Vegetable Medley

Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 59 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 zucchini squash cut lengthwise into fourths, and then slice into bite size pieces
  • 3 yellow squash sliced same as zucchini
  • 1 red pepper cut into 1" pieces
  • 1 red onion cut into wedges
  • 8 ounces whole mushrooms
  • 1 garlic clove minced
  • 1 tablespoon balsamic vinegar (more to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary leaves
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.Spray a large baking sheet with cooking spray (or you can use parchment paper).
  2. Mix all of the cut up vegetables and garlic in a large bowl.
  3. Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
  4. Add rosemary leaves and salt and toss again.
  5. Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.

Notes

  • There are a few types of veggies that don't roast super well with this recipe, in my opinion. Broccoli and green beans need to be roasted at a lower temp or they can dry out or get scorched.
  • There are a few types of veggies that don't roast super well with this recipe, in my opinion. Broccoli and green beans need to be roasted at a lower temp or they can dry out or get scorched.
  • Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 400 is just right (450 at the highest). Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
  • Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 400 is just right (450 at the highest). Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
  • Another tip for perfectly roasted vegetables is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing and make sure they don't overlap!
  • Another tip for perfectly roasted vegetables is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing and make sure they don't overlap!
  • Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
  • Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
  •  In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
  •  In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
  • Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It's worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!
  • Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It's worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!

Nutrition Information

Calories 59kcal (3%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 301mg (13%) Potassium 526mg (15%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 768IU (15%) Vitamin C 47mg (52%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 59

% Daily Value*

Calories 59kcal 3%
Carbohydrates 8g 3%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 301mg 13%
Potassium 526mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 768IU 15%
Vitamin C 47mg 52%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.