Roasted Fresh Vegetable Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

PAN ROASTED FRESH VEGETABLE MEDLEY



Pan Roasted Fresh Vegetable Medley image

Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to get it to table in less than ten minutes.

Provided by PanNan

Categories     Vegetable

Time 27m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 cup fresh shucked corn
1/3 cup fresh asparagus, chopped
1/3 cup fresh sliced mushrooms
1/3 cup diced potato (blanched al dente)
1 teaspoon diced shallot
1/3 cup diced tomato
1 teaspoon minced garlic
1/4 cup red wine
2 tablespoons olive oil

Steps:

  • Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
  • Saute for five minutes.
  • Deglaze with red wine.
  • Let wine reduce for two minutes and serve.

Nutrition Facts : Calories 214.7, Fat 14, SaturatedFat 1.9, Sodium 103.3, Carbohydrate 16.7, Fiber 2.5, Sugar 3.5, Protein 2.8

ROASTED FRESH VEGETABLE MEDLEY



Roasted Fresh Vegetable Medley image

Make and share this Roasted Fresh Vegetable Medley recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 large potatoes or 12 small red potatoes, scrubbed
3/4-1 cup olive oil
coarse salt
fresh ground pepper
1 medium eggplant
2 medium zucchini
2 medium summer squash
2 yellow bell peppers
2 red bell peppers
2 medium red onions, peeled
3 ripe medium tomatoes, seeded,cut into wedges
1/4 cup chopped fresh basil

Steps:

  • Cut potatoes into 1/8 inch thick slices.
  • Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
  • Sprinkle lightly with salt and pepper.
  • Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
  • Slice zucchini and summer squash in the same manner.
  • Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
  • Cut red onion into ¼ inch thick, half circles.
  • Preheat oven to 375°F.
  • To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
  • Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
  • Cover the dish very tightly with aluminum foil.
  • Bake for 1½ hours.
  • Remove the foil and insert the tomato wedges between the rows of vegetables.
  • Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
  • Bake the vegetables uncovered 30 to 40 minutes longer.
  • Serve warm.

Nutrition Facts : Calories 359.6, Fat 21.1, SaturatedFat 3, Sodium 20.6, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 6.2

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley 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

Time 1h55m

Yield 6

Number Of Ingredients 11

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, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

Fresh, delicious produce - what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy! Found this on the Sonoma Diet website and posting here for safe keeping. I have not tried this yet but I love roasted veggies and I know this would be good. I will reduce the amount of oil when I fix this dish to save on calories by at least half but I'm posting as written. Feel free to use your favorite herbs (did anybody mention garlic?). : )

Provided by Miss Annie in Indy

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 cups Brussels sprouts
8 ounces fresh green beans, cut into 2-inch pieces (2 cups)
2 cups cauliflower florets
2 tablespoons chopped fresh herbs (such as rosemary, basil, and oregano) or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons water
3 bell peppers, any color seeded and cut into strips

Steps:

  • Preheat OVEN: 400°F
  • Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.
  • Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
  • Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.

Nutrition Facts : Calories 121.8, Fat 7.2, SaturatedFat 1.1, Sodium 138.6, Carbohydrate 13.7, Fiber 5.7, Sugar 4.8, Protein 3.8

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

Provided by Luby Luby Luby

Categories     Onions

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 10x15 baking sheet with heavy duty aluminum foil.
  • In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
  • Transfer vegetables to foil lined baking dish and place in single layer.
  • Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
  • Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2

More about "roasted fresh vegetable medley recipes"

BEST ROASTED VEGETABLE MEDLEY - PERFECT VEGETABLE …
best-roasted-vegetable-medley-perfect-vegetable image
2021-12-06 3/4 lb.. Brussels sprouts, trimmed and halved. 2. large carrots, peeled and sliced into 1/2” pieces. 2 tbsp.. extra-virgin olive oil. 1 tbsp.. balsamic vinegar. 1 tsp.. chopped rosemary leaves
From delish.com
See details


OVEN ROASTED VEGETABLES | FAVORITE FAMILY RECIPES
oven-roasted-vegetables-favorite-family image
2022-10-15 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 …
From favfamilyrecipes.com
See details


ROASTED VEGETABLE MEDLEY {EASY VEGETABLE SIDE DISH …
roasted-vegetable-medley-easy-vegetable-side-dish image
2022-11-20 Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired. Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your …
From bakeitwithlove.com
See details


CRISPY ROAST POTATOES - OH MY FOOD RECIPES
2022-12-01 3. Add ½ tablespoon of garlic powder, ½ teaspoon of salt, 1 tablespoon of fresh rosemary, 1 tablespoon of dried parsley and 1 tablespoon of vegetable oil. Mix it well. 4. Next, …
From ohmyfoodrecipes.com
See details


ROASTED VEGETABLES & SAUSAGE MEDLEY RECIPE - HEALTHY EATON
2017-12-02 Instructions. Preheat oven to 425 and line 2 large baking sheets with parchment paper. In a large mixing bowl, add chopped vegetables and stir to mix together. Drizzle …
From healthyeaton.com
See details


ROASTED VEGETABLE MEDLEY WITH FRESH HERBS - MARIPOSA FARMS
6 sprigs Mariposa Farms Fresh Rosemary divided, rinsed and leaves removed and chopped on 2 sprigs. Instructions. Preheat oven to 425 degrees F. Line 2 large baking sheets with sides with …
From mariposafarms.com
See details


MEDLEY OF ROAST VEGETABLES | FRESH RECIPES NZ
Instructions. Cube all vegetables into 3cm chunks, except the onions - cut those into segments. Preheat 2 tablespoons rice bran oil in a roasting dish at 200-220 °C (bake function). Add 2-3 …
From fresh.co.nz
See details


ROASTED FRESH VEGETABLE MEDLEY : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Thanksgiving Dinner Recipes Thanksgiving Vegetarian Recipe Thanksgiving …
From recipeschoice.com
See details


YOUR FRESH MARKET COUSCOUS ROASTED VEGETABLE MEDLEY
2022-05-16 To a saucepan over high heat, add 7/8 cup (200 mL) water, 2 tbsp (30 mL) extra virgin olive oil, vegetable broth seasoning, and stir. 6. Once boiling, remove from heat, add …
From ideas.walmart.ca
See details


RECIPE - SLOW-COOKED CHICKEN VEGETABLE MEDLEY STEW | COSTCO
2 chicken breasts, bone in and skin on. Fresh herbs, including 2 bay leaves, sage and thyme. In a soup pot over medium heat, heat the olive oil and sauté the onion and garlic until the onion …
From costco.com
See details


ROASTED VEGETABLE MEDLEY - VIPDP.QC.TO
Roasted Vegetable Medley. 4.6 (308) 183 Reviews. 43 Photos. This colorful vegetable medley dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a …
From vipdp.qc.to
See details


ROASTED VEGETABLE MEDLEY RECIPE | ALLRECIPES
I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roasted bell pepper, fresh basil, pressed the garlic in a garlic press), except I had a few things …
From test.element.allrecipes.com
See details


ROASTED VEGETABLE MEDLEY – RECIPE WONDERLAND
Directions. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Next, in a large bowl, toss together dijon mustard, olive oil, honey, thyme, garlic powder, salt and …
From recipewonderland.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #casseroles     #lunch     #main-dish     #side-dishes     #fruit     #vegetables     #american     #canadian     #southern-united-states     #southwestern-united-states     #oven     #easy     #potluck     #diabetic     #dinner-party     #holiday-event     #vegan     #vegetarian     #dietary     #one-dish-meal     #low-sodium     #gluten-free     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #comfort-food     #californian     #pacific-northwest     #low-carb     #inexpensive     #healthy-2     #northeastern-united-states     #free-of-something     #low-in-something     #taste-mood     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Related Search