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- 1 cup bell peppers (mixed colors), sliced - 1 zucchini, sliced into half-moons - 1 yellow squash, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 red onion, sliced - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish In this oven roasted veggie medley, I focus on fresh vegetables. Each vegetable adds its unique flavor and texture. Bell peppers bring sweetness, while zucchini and yellow squash add a nice crunch. Cherry tomatoes burst with juiciness. Broccoli florets provide a hearty bite, and red onion adds a mild sharpness. For the seasonings, I use garlic to enhance the flavor. Olive oil helps the veggies roast well, giving them a golden color. Oregano and smoked paprika add depth. Salt and pepper round it all out, making each bite savory. I finish the dish with fresh parsley. This adds a pop of color and freshness. The herbs elevate the dish and make it visually appealing. Follow the Full Recipe to enjoy this colorful and healthy dish! - Preheat your oven to 425°F (220°C). - Prepare and slice all vegetables. First, I start by preheating the oven. This step gets the heat just right for roasting. While that warms up, I slice my veggies. I choose a mix of colorful bell peppers, zucchini, yellow squash, cherry tomatoes, broccoli, and red onion. Each vegetable adds a unique taste and texture. - Combine vegetables in a mixing bowl. - Drizzle with olive oil and add seasonings. Next, I toss all the sliced vegetables into a big mixing bowl. Then, I drizzle olive oil over them. This oil helps the veggies roast evenly. I add dried oregano, smoked paprika, salt, and pepper for flavor. I mix everything well, so every piece gets coated nicely. The smell is amazing! - Spread mixture on a baking sheet. - Roast for 20-25 minutes. After mixing, I spread the veggies out on a baking sheet. It’s important to lay them in a single layer. This helps them roast well and get that nice caramelized look. I pop the tray in the oven and set a timer for 20-25 minutes. Halfway through, I stir the veggies for even cooking. When they are tender and slightly golden, I know they are ready. This dish is a celebration of colors and flavors. For the full recipe, you can check the details above. Enjoy! To get the best roast, you need even cooking. Make sure to cut your veggies into similar sizes. This helps them cook at the same rate. It’s also key to spread your veggies in a single layer on the baking sheet. This way, hot air can reach all sides of the veggies. If they overlap, some will steam instead of roast. Adding herbs and spices can really boost the taste. I love using dried oregano and smoked paprika, but feel free to experiment. You can also try fresh herbs like thyme or rosemary. Want to change your oil? You can swap olive oil for avocado oil or even sesame oil. Each oil adds its own unique flavor. This veggie medley pairs well with proteins. Grilled chicken or fish makes a great match. You can also serve it over rice or quinoa. If you want to keep it simple, eat it as a standalone dish. The flavors are rich enough to shine on their own. For a little extra crunch, sprinkle some nuts or seeds on top. For the complete cooking experience, check out the Full Recipe. {{image_2}} You can change the veggies based on the season. In fall, try root veggies like carrots and parsnips. They add sweetness and depth. In summer, use fresh zucchini and eggplant for a lighter taste. Explore squashes too. Butternut or acorn squash adds a rich flavor. Each season brings new veggies, making this dish fun and fresh. If you want to try something new, consider cooking in an air fryer. It cooks faster and gives a nice crisp. Just set it to 375°F (190°C) and cook for about 15 minutes. Stir halfway for even cooking. Grilling gives a smoky taste. Toss the veggies in a grill basket and cook on medium heat for 10-15 minutes. This adds a lovely char and flavor. You can serve this veggie medley in many ways. Plating it over grains like rice or quinoa makes a filling meal. The grains soak up the flavors. You can also mix it into salads or wraps. This adds color and nutrition to your lunch. The options are endless, so feel free to get creative! For the full recipe, check out the detailed cooking steps above! To store your Oven Roasted Veggie Medley, place leftovers in airtight containers. Glass or plastic containers work well. Make sure the veggies cool before sealing them. In the fridge, these roasted veggies last about 3 to 5 days. Check for any signs of spoilage before using them. To freeze your veggie medley, wait until it cools completely. Spread the veggies in a single layer on a baking sheet. This prevents them from sticking together. Freeze for 1 to 2 hours, then transfer to freezer-safe bags. Label the bags with the date. When ready to eat, thaw in the fridge overnight before reheating. For reheating, the oven is your best choice. Preheat it to 350°F (175°C). Place the veggies in a baking dish and cover them with foil. Heat for about 15 minutes. This keeps the texture nice. If you're in a hurry, the microwave works too. Just use a microwave-safe dish and heat in short bursts. Stir in between to ensure even heating. Yes, you can use frozen vegetables! Just remember they hold water. Adjust the cooking time to about 30-35 minutes. Keep an eye on them. You want them tender but not mushy. Stir halfway to help them cook evenly. If you need an oil substitute, try avocado oil or canola oil. They both work well with this medley. You could also use melted coconut oil for a slight sweetness. Each oil brings a unique taste, so choose what you like! You’ll know your veggies are done when they are tender and slightly caramelized. Look for a golden color around the edges. A fork should slide easily into them. The smell will also be amazing, making your mouth water! Absolutely! Adding chicken, shrimp, or sausage can boost flavor and protein. If you add meat, cut it into small pieces. Adjust cooking time to about 30-35 minutes, ensuring meat is fully cooked. This makes the dish heartier and more filling! This blog post shared a simple recipe for roasting fresh vegetables. You learned about key ingredients, including seasonal veggies and essential seasonings. I detailed step-by-step instructions for preparation and roasting. Tips on enhancing flavors and variations were also included. Finally, I covered storage options and answered common questions. Roasting vegetables is easy and fun. You can mix and match ingredients to fit your taste. Try this method to enjoy healthy meals in minutes!

Oven Roasted Veggie Medley

Discover the vibrant flavors of this Oven Roasted Veggie Medley! Bursting with colorful bell peppers, zucchini, cherry tomatoes, and more, this dish is not only delicious but also healthy. Perfect as a side or a main dish, it's easy to prepare and takes just 35 minutes. Don’t miss out on the step-by-step instructions to create a mouthwatering meal that everyone will love. Click through to explore the full recipe and elevate your dining experience!
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Ingredients
  

1 cup bell peppers (mixed colors), sliced

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 red onion, sliced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced bell peppers, zucchini, yellow squash, cherry tomatoes, broccoli florets, red onion, and minced garlic.

      Drizzle the olive oil over the vegetables and sprinkle with dried oregano, smoked paprika, salt, and pepper.

        Toss the vegetables until they are evenly coated with the oil and seasonings.

          Spread the veggie mixture in a single layer on a large baking sheet lined with parchment paper.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

              Once done, remove from the oven and let cool for a couple of minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4