Description
Discover the Roasted Vegetable Medley, a side that showcases fresh asparagus, bell peppers, zucchini, cherry tomatoes, and onion, tossed in olive oil, garlic powder, dried oregano, salt, and pepper before roasting to caramelized perfection. This 4‑serving recipe delivers wholesome flavor and minimal cleanup, making it ideal for weeknight meals and meal‑prep routines. Elevate your dinner table with this nutritious, oven‑roasted vegetable masterpiece that pairs with grains, proteins, or a salad pl
Ingredients
Scale
- 2 cups asparagus, trimmed
- 2 cups bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 1 onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425°F (220°C).
- Combine all vegetables in a large bowl.
- Drizzle olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat.
- Spread evenly on a baking sheet.
- Roast for 20‑25 minutes until tender and caramelized.
- Serve warm as a side or over grains.
Notes
- For extra crispness
- stir the vegetables halfway through roasting. Adjust seasoning after cooking if needed. This recipe is vegan and gluten‑free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Medley, easy roasted vegetables, oven roasted veggie side, healthy vegetable recipe, quick vegetable side dish, vegetarian side recipe, seasonal roasted veggies