Roasted Vegetable Medley

This Roasted Vegetable Medley is a delicious, healthy, and easy side dish.  The vegetables have just the right balance of tenderness and crispness. They are a colorful complement to beef, chicken, pork, or fish.

Roasted Vegetable Medley

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.

Serves 6-8

Roasted Vegetable Medley

This Roasted Vegetable Medley is a healthy and easy side dish. I like to throw it in the oven when I am cooking fish, chicken, pork, or steak on the grill. The veggies always come out perfectly tender and crisp.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 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.


  1. becky says:

    I love roasted broccoli!! It’s great, but it wouldn’t be good in this recipe because it cooks much faster than these. Thanks for the idea here. Looks great!

  2. Christina says:

    Thanks for sharing. About how much does this make? I need to make a half tray for a party and not sure if I should triple this or what. Thanks!

    • Echo says:

      It makes enough as a side serving for about 8 people. Good luck with your party!

  3. Mary Teixeira says:

    450 is way to hot. Turned my down to 375. But I think I will just do 350 next time. I don’t like my food incinerated!

    • HP says:

      I also think 450 is too hot for veggies. I made them at 400 and took them out in 20 minutes. They were much more brown than the picture here. Great recipe. Definitely re-making these 🙂

  4. Philip Gibson says:

    This look good have to try it well let you how it came out, thanks

  5. Ann Jordan says:

    Delicious! Thank you for sharing this. Love to all-

  6. Deanna says:

    This was good. I didn’t have any problem with the temperature. I personally wasn’t the most enthusiastic fan because Im not very keen on zuchini or summer squash, but I thought it was good, so…

  7. Donna Ausmus says:

    This was so yummy and good!

  8. Diane says:

    Can this be placed in a disposable pan and roasted on the grill (I need a very large amount of veggies as a side)?

    • Echo says:

      To roast the vegetables on the grill, you will either want to use a grill basket (which probably wouldn’t be big enough if you need a large amount) or foil packets. You can make several foil packets to grill at once. Use heavy duty aluminum foil or 2 layers of regular foil. Tear off a large piece of foil. Use a pastry brush to oil the foil well and then place vegetables in the middle of the foil. Securely fold and seal the packet edges. For the vegetables in this recipe, you will want to grill on medium to medium-high for 10-12 minutes on each side. Every grill is different so you will want to check the vegetables after you turn them so you can adjust the cooking time if necessary. I hope this helps! Good luck!

  9. Rachel says:

    Can this recipe be prepared in advance and get heated later when the company arrives?

    • Echo says:

      Yes, it can…but be warned that the vegetables become soft when saved and reheated. They really are best right out of the oven. Thank you for asking!

  10. Jon says:

    I had a very similar recipe to this in a cafeteria style restaurant once, and LOVED it– just the right amount of tenderness and crispness– fresh-tasting and LIGHT! I can’t wait to try this version, what with the spices and other flavors used!!

  11. Miranda says:

    what about adding eggplant instead of summer squash? Has anyone tried that?

    • Echo says:

      I haven’t tried it – but, I think I will. It would work great!

  12. Wendy says:

    Trying this for a holiday party tonight!

    • Echo says:

      Yum! I love that you’re eating healthy at a holiday party!

  13. Patty says:

    Thankfully my husband, children & grandchildren love roasted vegetables. I’m always looking for new ways to change them up, thanks for giving me another way to do that. I thought I’d offer another suggestion. Use a grill pan, basket with the holes or disposable pan with or without holes & add some sun dried tomato salad dressing. I also marinate chicken breast in a bag at least 2-3hrs with the same dressing then grill both. The dressing is amazing on the veggies & the chicken. If you don’t want juice dripping on your grill don’t put the holes in the pan. I’ve done it both ways & it’s so good. Just use less dressing if using a pan without holes. Remove the veggies when they’re as done as you like (we like ours still lil crunchy). Remove the chicken when it’s done & juice runs clears. Thanks again for a new idea. I’m going to try yours in the oven & on the grill.

  14. Brenda Ferguson says:

    Does your vegetable medley have a slightly sweet taste to it? If so its great. I was hospitalized a few months ago and they had this on the menus, and decided to try it, it was wonderful!!!

  15. Kris says:

    I have found that roasting broccoli or brussels sprouts (both of which I love) overpowers the other vegetables. Roasting them also brings out a strong cabbage family smell that isn’t nice. I recommend leaving the cabbage family for a different cooking method.

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