Roasted Vegetable Medley Recipe
Make Roasted Vegetable Medley Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
Preheat Oven
Preheat your oven to 425°F (220°C).
Prepare Vegetables
Wash and peel (if necessary) the carrots. Cut them into bite-sized pieces. Core and chop the bell peppers into strips. Slice the zucchini into half-moons. Peel and chop the red onion into wedges. If using whole cherry tomatoes, leave them intact.
Mixing and Seasoning
Combine Vegetables
In a large mixing bowl, combine all prepared vegetables: carrots, bell peppers, zucchini, red onion, and cherry tomatoes.
Add Seasoning
Drizzle the olive oil over the vegetables. Sprinkle garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasoning.
Roasting
Transfer to Baking Sheet
Spread the seasoned vegetable mixture onto a large baking sheet in a single layer. Make sure not to overcrowd the pan to ensure even roasting.
Roast in Oven
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through cooking for even browning.
Serving
Serve Hot
Once roasted, remove the vegetables from the oven and let them cool slightly. Serve warm as a side dish or over grains for a healthy meal.