Herbed Roasted Vegetable Medley
This Herbed Roasted Vegetable Medley combines a vibrant array of seasonal vegetables, roasted to perfection for a delightful burst of flavor. The dish is infused with the aromatic essence of minced garlic and fresh rosemary, making it an excellent accompaniment to a variety of proteins such as fish, pork, chicken, or beef. Easy to prepare and customizable with whatever vegetables you have on hand, this recipe is perfect for a quick lunch or a wholesome snack. Enjoy the rich colors and textures of your garden’s bounty in every bite!
N/A
Servings
70
Calories
13
Ingredients
Ingredients
Green bell pepper
1/2 cup (chopped)
Carrots
2 (peeled and chopped)
Zucchini
2 (sliced)
Yellow squash
2 (sliced)
Onion
1 (chopped)
Potato
1 (peeled and diced)
Broccoli
1 cup (cut into florets)
Cauliflower
1 cup (cut into florets)
Fresh parsley
1/3 cup (chopped)
Garlic cloves
2 (minced)
Olive oil
1/4 cup (for drizzling)
Rosemary
2 tablespoons (fresh and chopped)
Mushrooms
1 cup (sliced)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Begin by washing and cutting all vegetables into large, uniform chunks to ensure even cooking.
3
In a large baking pan, combine the green bell pepper, carrots, zucchini, yellow squash, onion, potato, broccoli, cauliflower, and mushrooms.
4
In a small bowl, mix together the olive oil, minced garlic, and chopped fresh rosemary.
5
Drizzle the olive oil mixture over the vegetables, tossing them gently to coat evenly.
6
Spread the vegetables in a single layer in the baking pan.
7
Bake in the preheated oven for 35 minutes, stirring halfway through to promote even roasting. Keep an eye on them to prevent the edges from becoming too crispy.
8
For a smoky flavor, feel free to toss the vegetables on a hot grill instead of using the oven for a delightful grilled version.
Nutrition Information
10g
Carbs
1.5g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Herbed Roasted Vegetable Medley?
It is a vibrant dish of seasonal vegetables roasted to perfection with minced garlic and fresh rosemary.
What temperature should I set my oven to?
You should preheat your oven to 400°F (200°C) for roasting these vegetables.
How long does it take to cook the vegetables?
The vegetables should bake for approximately 35 minutes, stirring halfway through.
Which vegetables are included in this medley?
This recipe uses green bell pepper, carrots, zucchini, yellow squash, onion, potato, broccoli, cauliflower, and mushrooms.
Is this recipe vegan?
Yes, this roasted vegetable medley is vegan-friendly.
Is the vegetable medley gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free.
How should I cut the vegetables?
You should wash and cut all vegetables into large, uniform chunks to ensure they cook evenly.
What herbs are used for seasoning?
This recipe calls for fresh chopped rosemary and fresh chopped parsley.
Can I grill these vegetables instead of roasting them?
Yes, for a smoky flavor, you can toss the vegetables on a hot grill for a delightful grilled version.
How many calories are in a serving?
Each serving contains approximately 70 calories.
What are the macronutrients in this dish?
Each serving contains 10g of carbohydrates, 1.5g of protein, and 3g of fiber.
Do I need to peel the carrots and potatoes?
The recipe recommends peeling the carrots and the potato before chopping them.
What type of oil is used?
The recipe uses 1/4 cup of olive oil for drizzling and coating the vegetables.
How much garlic is required?
You will need 2 minced garlic cloves for this recipe.
What should I serve with this medley?
It pairs well with a variety of proteins such as fish, pork, chicken, or beef.
Is this recipe good for meal prep?
Yes, this dish is great for meal prep and can be used for quick lunches or snacks.
Can I customize the vegetables?
Absolutely, this recipe is customizable based on whatever seasonal vegetables you have on hand.
How do I ensure the vegetables don't burn?
Keep an eye on them during the 35-minute bake time and stir halfway through to prevent edges from becoming too crispy.
How much rosemary is used?
The recipe calls for 2 tablespoons of fresh, chopped rosemary.
How much broccoli and cauliflower is needed?
The recipe uses 1 cup of broccoli florets and 1 cup of cauliflower florets.
Is salt and pepper included in the ingredients list?
While not explicitly listed, you can season to taste; the primary seasonings listed are garlic, rosemary, and parsley.
How many mushrooms should I use?
The recipe requires 1 cup of sliced mushrooms.
What type of onion should I use?
The recipe specifies one chopped onion; you can use yellow, white, or red onion based on preference.
How should I layer the vegetables in the pan?
Spread the vegetables in a single layer to ensure they roast properly rather than steaming.
How much parsley is needed?
The recipe calls for 1/3 cup of chopped fresh parsley.
What size chunks should the vegetables be?
Cut them into large, uniform chunks for consistent cooking times.
Is yellow squash different from zucchini?
Yes, both are used in this recipe for a variety of color and texture.
Can I use dried herbs?
While fresh herbs provide the best flavor, you can use dried herbs in a smaller quantity (usually 1/3 of the fresh amount).
How much green bell pepper is in the recipe?
The recipe uses 1/2 cup of chopped green bell pepper.
What is the primary flavor profile?
The profile is savory and aromatic, highlighting garlic, rosemary, and the natural sweetness of roasted vegetables.