This Roasted Vegetable Medley is a delicious, healthy, and easy side dish. The vegetables have just the right balance of tenderness and crispness.
This Roasted Vegetable Medley is a colorful complement to beef, chicken, pork, or fish. The idea for this recipe came from the Claim Jumper Restaurant. I ordered their roasted vegetables and loved them so much, I came up with my own version at home. All of my favorite vegetables are included in the Roasted Vegetable Medley recipe. You can add or subtract vegetables to your taste. There are a few vegetables that don’t roast well, in my opinion, like broccoli and green beans, but most vegetables roast beautifully. You can roast broccoli and green beans, they just don’t look as nice when they are served and can get limp and soggy. I’ve included my favorites in this recipe, but you can also roast butternut squash, asparagus, eggplant, cauliflower, and brussels sprouts.
Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. No one likes mushy vegetables! Keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges. Please be sure to not overload the pan with too many vegetables. They cook more evenly when they are spaced out a bit on the pan.
Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and I always use it when I roast or steam veggies for a side dish. I also use it on roasted or steamed potatoes. I like to use a generous amount. I add the tablespoon it calls for in the recipe, but if I can’t see that every vegetable is covered, I add more. Rosemary is surprisingly in the mint family of herbs, but I don’t think it is minty at all. It has more of a woodsy, pine flavor to it. It pairs amazingly well with garlic. If you have had a jar of rosemary seasoning sitting in the pantry for a while, you won’t get the full benefit of the flavor. You can refresh it some by crushing it between your hands before adding it to the vegetables.
- 2-3 zucchini cut lengthwise into fourths, and then slice into bite size pieces
- 2-3 yellow squash sliced same as zucchini
- 1 red pepper cut into 1" pieces
- 1 red onion cut into wedges
- 1 package whole mushrooms
- 1 garlic clove minced
- 1-2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. rosemary leaves
- 1 tsp. kosher salt
- Preheat oven to 450 degrees.
- Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt, and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.