ROASTED VEGETABLE MEDLEY RECIPES RECIPES

Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 7 servings.
Ingredients: 3 medium Yukon Gold potatoes, cut into small wedges; 2 medium sweet red peppers, cut into 1-inch pieces; 1 small butternut squash, peeled and cubed; 1 medium sweet potato, peeled and cubed; 1 medium red onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper

ROASTED VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasted Vegetable Medley Recipe: How to Make It image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 347mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch

ROASTED VEGETABLE MEDLEY RECIPE - FOOD.COM

Roasted Vegetable Medley Recipe - Food.com image

To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Steps:

Preheat oven to 425 degrees.
Line a 10x15 baking sheet with heavy duty aluminum foil.
In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
Transfer vegetables to foil lined baking dish and place in single layer.
Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Nutrition Facts : Calories 105.3, FatContent 5.2, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 209.5, CarbohydrateContent 13.9, FiberContent 4.1, SugarContent 6.9, ProteinContent 4.2

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