This oven-baked vegetable medley is a simple and healthy side dish that highlights the natural flavors of seasonal vegetables. Roasting brings out their sweetness and creates a delightful texture.
The recipe is easy to follow and can be customized with your favorite vegetables and seasonings, making it versatile for any meal.
Overview of the Oven-Baked Vegetable Medley
This vibrant platter of oven-baked vegetables showcases a delightful mix of bell peppers, zucchini, and carrots. The roasting process enhances their natural sweetness, resulting in a dish that is both visually appealing and full of flavor.
Perfect as a side dish, this medley is not only healthy but also versatile. You can easily customize it with your favorite seasonal vegetables, making it suitable for any occasion. The combination of colors and textures makes it a feast for the eyes as well as the palate.
Preparation Steps
To create this colorful dish, start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect caramelization on the vegetables.
Next, wash and chop your vegetables into uniform pieces. This ensures they cook evenly, allowing each bite to be just as delicious as the last. Toss the chopped vegetables in a bowl with olive oil and your choice of seasonings, ensuring they are well-coated for maximum flavor.
Roasting the Vegetables
Once seasoned, spread the vegetables in a single layer on a baking sheet lined with parchment paper. This step is crucial for allowing the hot air to circulate around the vegetables, promoting even cooking.
Roast the vegetables in the preheated oven for about 25-30 minutes. Stir them halfway through to ensure they brown evenly. The result will be tender vegetables with a lovely caramelized exterior, enhancing their natural flavors.
Serving Suggestions
After removing the vegetables from the oven, consider garnishing them with fresh parsley for a pop of color and added freshness. This simple touch elevates the dish, making it even more inviting.
Serve the oven-baked vegetable medley warm, either on its own or alongside your favorite main courses. It pairs wonderfully with grilled meats, pasta dishes, or even as part of a vegetarian feast.
Nutritional Benefits
This oven-baked vegetable medley is not only delicious but also nutritious. Each serving contains approximately 150 calories, making it a light yet satisfying option for any meal.
Rich in vitamins and minerals, the combination of bell peppers, zucchini, and carrots contributes to a well-rounded diet. The healthy fats from the olive oil also provide essential nutrients, making this dish a wholesome addition to your table.
Final Thoughts
Creating a vibrant platter of oven-baked vegetables is a straightforward process that yields impressive results. With minimal preparation and cooking time, you can enjoy a dish that is both healthy and visually stunning.
Whether you’re hosting a gathering or simply looking for a nutritious side dish, this vegetable medley is sure to please. Its colorful presentation and delightful flavors make it a standout choice for any meal.
Easy Oven-Baked Vegetable Medley
This dish features a colorful assortment of vegetables such as bell peppers, zucchini, and carrots, all tossed in olive oil and herbs, then roasted until tender and slightly caramelized. The recipe takes about 40 minutes from start to finish and serves 4 people.
Ingredients
- 2 cups bell peppers, chopped (any color)
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: Wash and chop the vegetables into uniform pieces for even cooking.
- Season the Vegetables: In a large bowl, toss the chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Bake: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g