Roasted Vegetable Medley with full Recipe

Thinking of a great side dish for this weekend? then Roasted Vegetable Medley would be a delightful choice. It’s a great way to include a variety of vegetable in your spread.

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Roasted Vegetable Medley Ingredients

Ingredients:

Assorted Vegetables: Such as bell peppers, zucchini, cherry tomatoes, carrots, red onion, and asparagus, chopped
Olive Oil: 3-4 tablespoons
Garlic: 3 cloves, minced
Balsamic Vinegar: 2 tablespoons
Fresh Herbs: Like rosemary and thyme, chopped
Salt and Pepper: to taste
Parmesan Cheese: Grated, for garnish (optional)

Equipment:

Oven
Large mixing bowl
Baking sheets
Knife and chopping board

Preparation Steps:

Step 1: Prepare the Vegetables

Preheat Oven: Preheat your oven to 425°F (220°C).
Chop Vegetables: Chop the vegetables into bite-sized pieces, ensuring they are roughly the same size for even cooking.

Season the Vegetables

Toss with Seasonings: In a large mixing bowl, toss the chopped vegetables with olive oil, minced garlic, balsamic vinegar, chopped herbs, salt, and pepper.

Seasoning the vegetables for Roasted Vegetable Medley

ingredients for Roasted Vegetable Medley

Roast the Vegetables

Arrange on Baking Sheets: Spread the seasoned vegetables in a single layer on baking sheets. Avoid overcrowding for even roasting.
Roast: Roast in the oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

Serve

Garnish: Optionally, sprinkle grated Parmesan cheese over the roasted vegetables.
Serve: Serve the roasted vegetable medley warm or at room temperature.

Tips for Success:

Vegetable Selection: Use a variety of colors and textures for visual appeal.
Roasting Time: Adjust roasting time based on the size and type of vegetables.
Serving Options: This dish can be served as a side or added to salads, pastas, or grain bowls.