Italian Roasted Vegetable Medley Recipe

Recipe By Slurrp

This Italian Roasted Vegetable Medley is a colorful and flavorful dish that combines a variety of roasted vegetables with Italian herbs and spices. The vegetables are perfectly cooked to bring out their natural sweetness and are seasoned with garlic, oregano, and basil for a burst of Italian flavor. This medley is a versatile side dish that pairs well with any main course or can be enjoyed on its own as a light and healthy meal.

4.3
15 Rating -
Rate
Vegdiet
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Italian Roasted Vegetable Medley
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Ingredients for Italian Roasted Vegetable Medley Recipe

  • 1/4 Bell Peppers, Sliced
  • 1/4 Zucchini, Sliced
  • 1/4 Yellow Squash, Sliced
  • 0.13 Red Onion, Sliced
  • 0.13 cup Cherry Tomatoes
  • 1/4 tablespoon Olive Oil
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Dried Oregano
  • 0.13 teaspoon Dried Basil
  • As required Salt And Black Pepper To Taste

Directions: Italian Roasted Vegetable Medley Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss together the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
  • STEP 3.Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.
  • STEP 4.Spread the vegetables in a single layer on the prepared baking sheet.
  • STEP 5.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.
  • STEP 6.Remove from the oven and serve hot as a side dish or as a main course with crusty bread.

Cooking Tips

  • You can customize this recipe by adding or substituting other vegetables such as eggplant, mushrooms, or asparagus.
  • For extra flavor, sprinkle grated Parmesan cheese over the roasted vegetables before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • Serve the Italian Roasted Vegetable Medley as a side dish with grilled chicken, steak, or fish.
  • You can also toss the roasted vegetables with cooked pasta and a drizzle of olive oil for a delicious pasta salad.
  • To make a complete meal, serve the roasted vegetables over cooked quinoa or brown rice.
Nutrition
value
107
calories per serving
5 g Fat4 g Protein9 g Carbs5 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    9g
  • Fiber
    5g

MacroNutrients

  • Carbs
    9g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    72mg
  • Iron
    1mg
  • Vitamin A
    1537mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    86mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp