Best Oven Roasted Vegetable Medley Recipes

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

OVEN ROASTED VEGETABLE MEDLEY

Oven Roasted Vegetable Medley image

I was thrilled to find this recipe because it's another great way to prepare all the squash I seem to acquire!-Marilee Koehn, Burns, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium onions, cut into 1-inch pieces
2 medium yellow summer squash, cut into 1-inch pieces
2 large sweet red and/or green peppers, cut into 1-inch pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced

Steps:

In a bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20 minutes. Stir; sprinkle with garlic. Bake 10-15 minutes longer or until vegetables are crisp-tender.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges