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Roasted Vegetable Medley

So flavorful! You won't be disappointed with having to eat your veggies. Also a impressive hot veggie side dish to serve when company is coming over! Adjust the herbs and spices to your liking. You're sure to love these Italian roasted vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Italian, Mediterranean
Servings 8
Calories 83 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat your oven to 400℉.
  • Toss all ingredients together in a large bowl.
  • Spread your vegetable and spice mixture out on a large baking sheet. I suggest using two baking sheets so that the vegetables are not overcrowded and cook evenly.
  • Place into your pre-heated oven and roast for approximately 20-25 minutes or until vegetables are tender. Stir vegetables once during the middle of cooking to prevent burning.

Notes

Additional Notes: 
  • These roasted Italian veggies are so flavorful you won't even miss the salt. 
  • A great side dish to accompany any main entrée. 
  • Vary the type of vegetables and spices you use to come up with your own favorite variation. 
 
Nutrition Information Per 1-Cup Serving: (Makes ~8 servings)
83 calories, 5.4 gm fat, 0.7 gm sat. fat, 8 gm carbohydrates, 2.3 gm protein, 1.6 gm fiber, 450 mg sodium (if using optional salt), 638 mg  potassium, 0 mg cholesterol
Keyword dairy-free, easy, easy veggie side dish, gluten-free, low sodium, quick, roasted vegetable medley, roasted veggies, vegan, vegetable medley, vegetables, vegetarian