I fell in love with this roasted vegetable medley recipe many years ago when I was in school for dietetics. I was deep into learning how to cook for my health and taking a Nutrition Therapy course at the time and my now teenage son was only a baby. Since I grew up with a mother who enjoyed cooking and experimenting with different cuisines on a daily basis, I learned to appreciate being exposed to different tastes (even if it didn’t come across that way in my younger years). So, thanks Ma! You’ve helped me develop a love for cooking and how food can bring people together.
But I digress…let’s talk about this impressive and crowd-pleasing vegetable recipe.
What Makes This Roasted Vegetable Medley So Darn Good?
Who needs a good reason to eat their veggies? Not this girl. But I’ll still given you a few in case you need some convincing.
Salt is Optional
This recipe is probably the first recipe I ever made that truly made me believe you don’t need salt to add a TON of flavor.
One teaspoon of salt is a whopping 2,300 mg of sodium, and that’s just the amount you add. It does not take into account the sodium that already exists in certain foods.
So it’s important to be mindful of how much salt to add when preparing meals, it add up very quickly throughout the course of your day.
Punch of Flavor
At first glance, this recipe might seem intimidating, due to the amount of ingredients. But fear not! Most of the ingredients are herbs/spices and only require a few shakes of the wrist.
Hopefully you have a great collection of herbs and spices in your spice rack. If not, I’ve been known to improvise this recipe if I happen to be out of paprika, for instance. I encourage you to experiment with herbs and spices. After all, variety is the SPICE of life!
Check out this quick video from the American Heart Association on how to add flavor using herbs.
And for a free handout on 44 herbs and spices you can use with specific types of cuisines, click the downloadable PDF below.
Endless Vegetable Options
I often experiment with different vegetables when roasting in the oven. I love roasting vegetables because it’s so simple and so healthy.
And again, the possibilities are endless. Try this recipe using other vegetables like:
- brussels sprouts
Really whatever you like. Above all, you know which veggies you enjoy, so channel your inner chef and have some fun!
Roasted Vegetable Medley
- 1 head broccoli cut into florets
- 1 red onion cut into 1 ½” pieces
- 2 portobello mushrooms cut into 1” pieces
- 1 carrot peeled, cut into 1” pieces
- 1 zucchini cut into 1” pieces
- 1 yellow squash cut into 1” pieces
- ½ green pepper cut into 1” pieces
- 2 to 3 Tbsp. olive oil
- ½ tsp. paprika
- 1 tsp. oregano dry
- 1 tsp. basil dry
- 1 tsp. rosemary dry
- 1 tsp. garlic powder
- ½ Tbsp. salt optional
- Toss all ingredients together in a large bowl and spread out on a baking sheet. Place in a pre-heated 400o F oven and roast approximately 20-25 minutes or until vegetables are medium brown and tender. Stir vegetables once during middle of cooking to evenly brown.1 head broccoli, 1 red onion, 2 portobello mushrooms, 1 carrot, 1 zucchini, 1 yellow squash, ½ green pepper, 2 to 3 Tbsp. olive oil, ½ tsp. paprika, 1 tsp. oregano, 1 tsp. basil, 1 tsp. rosemary, 1 tsp. garlic powder, ½ Tbsp. salt
Share With Me: Did you try this Roasted Vegetable Medley? What would you add / take away? Let me know in the comments below!
For some other great recipes that will help you focus on getting your veggies, try: