VEGETABLE MEDLEYS RECIPES

VEGETABLE MEDLEY RECIPE | ALLRECIPES

Vegetable Medley Recipe | Allrecipes image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories Side Dish Vegetables

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, CarbohydrateContent 50.2 g, FatContent 11.7 g, FiberContent 8 g, ProteinContent 6.1 g, SaturatedFatContent 1.7 g, SodiumContent 48.5 mg, SugarContent 10.4 g

ROASTED VEGETABLE MEDLEY RECIPE | ALLRECIPES

Roasted Vegetable Medley Recipe | Allrecipes image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories Side Dish Vegetables Sweet Potatoes

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, CarbohydrateContent 34.6 g, FatContent 5 g, FiberContent 7.5 g, ProteinContent 4 g, SaturatedFatContent 0.7 g, SodiumContent 256.5 mg, SugarContent 5.5 g

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