Roasted Vegetable Medley Recipe
Make Roasted Vegetable Medley Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Method
Preparation
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures that the vegetables roast evenly and develop a nice caramelization.
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, carrots, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Mix Vegetables
In a large mixing bowl, combine all the chopped vegetables.
Season the Vegetables
Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, dried oregano, and garlic powder. Toss everything together until the vegetables are well coated with the oil and seasonings.
Arrange on a Baking Sheet
Spread the seasoned vegetable mixture evenly on a large baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
Serve
Remove the roasted vegetable medley from the oven and let it cool for a few minutes. Serve warm as a side dish or over a bed of quinoa or rice.