Savory Roasted Vegetable Medley

Name: Savory Roasted Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced bell peppers (red, yellow, and green); 1 cup chopped zucchini; 1 cup sliced carrots; 1 cup cherry tomatoes; 1 red onion, diced; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Holistic Healthy Cooking

I love how this Savory Roasted Vegetable Medley combines a variety of fresh, seasonal vegetables, creating a colorful and nutritious dish that is as pleasing to the eyes as it is to the palate. Roasting brings out the natural sweetness of the vegetables while adding a delightful crunch. Whether served as a main or as a side, this medley is perfect for any occasion. Plus, it's effortless to prepare and can be customized with your favorite herbs and spices, making it a versatile addition to my meal rotation.

Created by

Emily

Last updated on 2026-02-01T22:54:29.801Z

When I first experimented with roasting vegetables, I was amazed at how transformative the process can be. The high heat caramelizes the natural sugars, resulting in a depth of flavor that you just don't get with other cooking methods. I usually include bell peppers, zucchini, and carrots, but don't hesitate to throw in whatever is in season for an extra touch of freshness.

This dish is particularly great for meal prep, as the roasted vegetables can be stored in the fridge and tossed into salads or served as a side throughout the week. I find that a sprinkle of fresh herbs and a drizzle of balsamic glaze just before serving takes it to the next level!

Why You'll Love This Recipe
A colorful array of flavors that brighten any plate
Versatile dish that pairs well with just about anything
Effortlessly easy to prepare for busy weeknights

Choosing the Right Vegetables

The beauty of this Savory Roasted Vegetable Medley lies in its versatility; selecting seasonal vegetables can enhance both flavor and nutrition. For instance, swapping in sweet potatoes for carrots adds a touch of autumn sweetness, while adding asparagus or broccoli can introduce a satisfying crunch. Remember to cut the vegetables into uniform pieces for even roasting; about 1-inch chunks work well to achieve a tender interior with a golden exterior.

Occasionally, you might find vegetables that are nearing their end—perfect for roasting! Avoid mushy veggies for this dish; if your zucchini is slightly soft, consider using it in a different recipe instead. Fresh and firm produce will give you that perfect contrast of textures after roasting.

Perfecting the Roasting Technique

Roasting at 400°F (200°C) creates a balance between tender vegetables and a slight caramelization that brings out their natural sweetness. The key is to spread your vegetable medley out on the baking sheet without overcrowding; when they are in a single layer, moisture evaporates, allowing the edges to get crispy. If you find they're still not browning enough, a few extra minutes under the broiler can yield beautifully charred edges—just watch closely to avoid burning.

Stirring the vegetables halfway through cooking is essential. This not only ensures even cooking but also helps develop those beautiful, slightly charred bits that add depth of flavor. If you prefer a softer texture rather than a crispy one, an additional 5-10 minutes can be added to the cooking time, but be cautious not to overdo it.

Ingredients

For this roasted vegetable medley, you will need:

Vegetables

2 cups diced bell peppers (red, yellow, and green)
1 cup chopped zucchini
1 cup sliced carrots
1 cup cherry tomatoes
1 red onion, diced

Seasonings

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Feel free to customize these ingredients based on your preferences!

Instructions

Follow these simple steps to create your savory medley:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the diced bell peppers, zucchini, carrots, cherry tomatoes, and red onion.

Season and Toss

Drizzle the olive oil over the vegetables and add garlic powder, oregano, salt, and pepper. Toss everything together until evenly coated.

Roast the Medley

Spread the seasoned vegetables in a single layer on a baking sheet and roast for about 30 minutes, or until tender and slightly charred, stirring halfway through.

Serve and Enjoy

Once roasted, remove from the oven and let cool slightly before serving. Enjoy as a side dish or tossed into salads!

Leftovers can be stored in the fridge for up to 5 days.

Pro Tips

For extra flavor, consider adding a sprinkle of parmesan cheese right after roasting.

Serving Suggestions

This roasted vegetable medley makes a stunning side dish, but it's also perfect as a main event. You can serve it over a bed of quinoa or brown rice for a delightful vegetarian meal. Tossing in some cooked lentils or chickpeas can boost the protein content, making it even more satisfying.

Leftovers can be repurposed into various dishes throughout the week. Add them to your morning omelette or frittata for a flavorful kick. You can also blend them into a creamy soup by adding vegetable broth and pureeing until smooth—perfect for those chilly days.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. When reheating, consider using a skillet instead of the microwave for better texture. A quick sauté in olive oil over medium heat can revive their crispness and enhance flavor without drying them out.

For longer storage, these roasted veggies freeze well. Spread them out on a baking sheet to flash freeze before transferring them to a freezer-safe bag. When you're ready to enjoy them again, simply roast from frozen at 425°F (220°C) for an extra 10-15 minutes, ensuring they're heated through and slightly crispy.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but reduce the roasting time as they tend to cook faster.

→ What other vegetables work well in this dish?

Feel free to add any seasonal vegetables like eggplant, asparagus, or butternut squash!

→ Is this recipe vegan?

Yes, this recipe is completely plant-based and vegan-friendly.

→ How can I make this dish more filling?

Consider serving these roasted vegetables over quinoa or brown rice to make it a complete meal.