Roasted Vegetable Medley
User Reviews
5
Roasted Vegetable Medley
Description
This medley combines sliced zucchini and yellow squash, red pepper chunks, red onion wedges, whole mushrooms, and minced garlic tossed in olive oil and balsamic vinegar. The addition of rosemary imparts a woodsy, fragrant note complemented by kosher salt seasoning. Roasting at 400°F until the vegetables develop browned edges creates a balance of caramelized flavor and tender texture without overcooking.
The roasting process encourages even cooking by stirring once during the 30-40 minute bake, ensuring each vegetable softens properly while retaining some bite. The balsamic vinegar enhances natural sweetness while rosemary deepens the aroma.
Served hot, the vegetable medley pairs well with roasted or grilled main dishes and is best enjoyed immediately to retain textural contrast. Overcrowding the pan is avoided to ensure even roasting and optimum caramelization.
The recipe notes advise against roasting more delicate vegetables like broccoli or green beans at this temperature to prevent burning. It also highlights the importance of spacing vegetables evenly and suggests alternative herbs such as oregano, thyme, or parsley can be used according to taste.
Ingredients
- 3 zucchini 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 mushroom whole
- 1 garlic minced, clove
- 1 tablespoon balsamic vinegar (more to taste)
- 1 tablespoon olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees.Spray a large baking sheet with cooking spray (or you can use parchment paper).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt and toss again.
- 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
- Avoid roasting broccoli and green beans at 400°F as they may dry out or scorch; lower temperatures suit these better.
- Maintain space between vegetables on the pan to ensure even roasting and caramelization without steaming.
- Seasoning with rosemary at the prescribed amount enhances the earthy flavors, but feel free to experiment with other herbs like oregano, thyme, or parsley.
- Serve roasted vegetables immediately after cooking to enjoy optimal texture; reheating may cause wilting and sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 59 kcal
% 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.
User Reviews
Overall Rating
5
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