Oven-Baked Veggie Medley

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Oven-Baked Veggie Medley

Description

This Oven-Baked Veggie Medley is a colorful, wholesome side dish that highlights the natural sweetness and flavor of fresh vegetables. Roasting at high heat caramelizes the veggies, giving them tender centers and lightly crisp edges. It’s simple, versatile, and perfect for weeknight dinners, meal prep, or healthy entertaining.

Ingredients

  • 2 cups cherry tomatoes, halved

  • 1 zucchini, sliced into half-moons

  • 1 yellow squash, sliced into half-moons

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 small red onion, sliced

  • 1 cup baby carrots, halved lengthwise

  • 2 tablespoons olive oil

  • 2 teaspoons balsamic vinegar (optional, for extra flavor)

  • 3 cloves garlic, minced

  • Salt and black pepper, to taste

Optional seasonings:

  • Italian seasoning, oregano, or thyme

  • Smoked paprika or red pepper flakes

Instructions

  1. Preheat Oven
    Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

  2. Combine Vegetables
    Add all vegetables to a large mixing bowl.

  3. Season
    Drizzle with olive oil and balsamic vinegar (if using). Add garlic, salt, pepper, and any optional seasonings. Toss until evenly coated.

  4. Arrange
    Spread vegetables in a single layer on the baking sheet, leaving space between them for proper roasting.

  5. Bake
    Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

  6. Serve
    Taste and adjust seasoning. Serve warm.

Notes

  • Cutting vegetables to similar sizes helps them cook evenly.

  • Balsamic vinegar enhances sweetness but can be omitted for a more neutral flavor.

  • For extra crispiness, roast on the middle rack and avoid overcrowding.

Tips for Best Results

  • Use high heat to encourage browning instead of steaming

  • Add delicate herbs (basil, parsley) after roasting

  • For extra richness, finish with grated Parmesan or crumbled feta

  • Toss leftovers with pasta, rice, or quinoa for an easy next-day meal

Servings

Serves: 4
Serving Size: About 1 cup

Nutritional Information (Approximate, per serving)

  • Calories: 120

  • Protein: 3 g

  • Carbohydrates: 15 g

  • Fiber: 4 g

  • Fat: 7 g

  • Sodium: 120 mg

  • Sugars: 7 g

Values may vary depending on portion size and ingredients used.

Health Benefits

  • Rich in fiber, supporting digestion

  • High in vitamins A and C, which support immune health

  • Contains antioxidants from tomatoes, peppers, and squash

  • Naturally low in calories and cholesterol-free

  • Suitable for vegetarian, vegan, gluten-free, and heart-healthy diets

Recipe Q & A

Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I add protein?
A: Absolutely—add chickpeas, tofu, or serve with grilled chicken or fish.

Q: Can I use frozen vegetables?
A: Fresh is best, but frozen can work if thawed and patted dry first.

Q: How do I reheat leftovers?
A: Reheat in the oven at 375°F for 10 minutes or in a skillet for best texture.

Q: Can I use an air fryer?
A: Yes—air fry at 400°F for 12–15 minutes, shaking halfway.

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