4 teaspoons vegetable seasoning (2 tsp per pound of veggies)
3-4 tablespoons extra virgin olive oil or vegetable oil
To serve:
¼ cup of freshly chopped herbs
1 lemon, cut into wedges
½ cup vegetable dip
Takes ,
serves 4-6.
Instructions
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Wash and rinse all vegetables under cool water before you begin.
Roast dense vegetables: Divide dense vegetables such as potatoes, carrots, parsnips, kohlrabi and onions in half. Rub with oil and sprinkle with seasoning, about 2 teaspoons per pound of vegetables. Arrange on baking sheet. Transfer to oven and bake for 40 minutes, testing doneness at 30 minutes.
NOTE: If you’re including less-dense vegetables to the medley, add them to the same baking sheet at the 20 minute mark.
Roast less-dense vegetables: Cut or pluck less-dense vegetables such as peppers, broccoli, cauliflower, tomatoes, beans and mushrooms into small equal pieces. Place in bowl and drizzle with oil. Sprinkle with seasoning, about 2 teaspoons per pound of vegetables, and toss to combine. Transfer to baking sheet, spreading out in an even layer. Roast in oven for 20 minutes or longer, until desired consistency is achieved.
To serve: Transfer to serving plate or platter. Sprinkle with chopped herbs. Serve with lemon wedges and a favourite dip. Vegetables can also be dotted with a dollop of dip.
Serve as a complete vegetarian meal or pair as a side with a favourite main course.
Oven-Roasted Vegetable Medley
Ingredients
For the vegetables, about 2 pounds total:
3 sweet potatoes
1 head of broccoli
1 head of cauliflower
3 red shepherd peppers
4 teaspoons vegetable seasoning (2 tsp per pound of veggies)
3-4 tablespoons extra virgin olive oil or vegetable oil
To serve:
¼ cup of freshly chopped herbs
1 lemon, cut into wedges
½ cup vegetable dip
Directions
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Wash and rinse all vegetables under cool water before you begin.
Roast dense vegetables: Divide dense vegetables such as potatoes, carrots, parsnips, kohlrabi and onions in half. Rub with oil and sprinkle with seasoning, about 2 teaspoons per pound of vegetables. Arrange on baking sheet. Transfer to oven and bake for 40 minutes, testing doneness at 30 minutes.
NOTE: If you’re including less-dense vegetables to the medley, add them to the same baking sheet at the 20 minute mark.
Roast less-dense vegetables: Cut or pluck less-dense vegetables such as peppers, broccoli, cauliflower, tomatoes, beans and mushrooms into small equal pieces. Place in bowl and drizzle with oil. Sprinkle with seasoning, about 2 teaspoons per pound of vegetables, and toss to combine. Transfer to baking sheet, spreading out in an even layer. Roast in oven for 20 minutes or longer, until desired consistency is achieved.
To serve: Transfer to serving plate or platter. Sprinkle with chopped herbs. Serve with lemon wedges and a favourite dip. Vegetables can also be dotted with a dollop of dip.
Serve as a complete vegetarian meal or pair as a side with a favourite main course.
Oven-Roasted Vegetable Medley
5 / 5. 1
A gathering of favourite fresh veggies tossed in olive oil and a flavourful seasoning, then oven-roasted to perfection…
Pair this OVEN-ROASTED VEGETABLE MEDLEY with a favourite main course and your next complete meal idea is done!
Do you know how everyone keeps saying we need to eat more vegetables? This OVEN-ROASTED VEGETABLE MEDLEY makes it extremely easy. Preparing vegetables this way is not only easy, but it’s also flexible; choose any medley of four vegetables to your taste.
We know you’ll love this stellar vegetable recipe as much as we do – it’s a keeper. Make sure to PINthe recipe on a favourite Pinterest board and SHARE it with friends. We’d also appreciate seeing pics when you pair it with your favourite main course or partner it with one of our BEST GRILL RECIPES. Use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing with the world!
Before we present the details on making these easy oven-roasted vegetables, a reminder to check out our line of food products available for purchase. We used this POTATO & VEGGIE SEASONING on all the vegetables and also added our GARLICKY SUN-DRIED TOMATO DIP to serve. Click HERE to order online, or HERE to find a nearby retailer selling WATC products. Thanks!
Here are some answers to common questions on preparing this OVEN-ROASTED VEGETABLE MEDLEY:
WHAT INGREDIENTS WILL I NEED TO MAKE A VEGETABLE MEDLEY?
The good news is that we kept this recipe super simple. All you need are four different vegetables, a good quality extra virgin olive oil and a seasoning mix. That said, feel free to swap the olive oil out with another oil of your choosing. We like olive oil and ghee for roasting at temperatures over 400°F, since they impart their own unique flavour to the dish. We also found that olive oil helps cook up the veggies crispier. Neutral oils like canola oil or grapeseed oil will still do the trick.
HOW DO YOU PICK THE RIGHT VEGETABLES FOR ROASTING?
Easy answer since every vegetable will work in this recipe. We went with the broccoli, cauliflower and red shepherd peppers for this post because of the visually pleasing colour combination. The sweet potatoes also added colour, but I included them mainly to outline managing different cooking times. So, the bottom line is this; select an assortment of colourful, flavourful veggies, figure out their cook times, and then roast away.
To give you some options, we’ve prepared the following vegetables with great success: red bell pepper, leeks, zucchini, red onion, squash, portobello mushrooms, turnip, acorn squash, Yukon gold potatoes, butternut squash, rapini, Brussels sprouts, Jerusalem artichokes, asparagus, beans and cherry tomatoes. Don’t forget to give all your vegetables a good rinse under cool water before you begin.
WHAT SEASONING IS GOOD ON ROASTED VEGETABLES?
Seasoning vegetables is important for oven-roasting. Although a sprinkle of salt and black pepper always works, we found adding a few more spices into the mix substantially elevates the flavour of roasted vegetables. If you’re a “do-it-yourself” kind of cook, consider creating your own spice blend using spices like allspice, cinnamon, chili powder, coriander, cumin, garlic, paprika, ginger, Italian seasoning and turmeric.
If you’re not feeling that mix-your-own vibe, we’ve got you covered. Introducing Weekend at the Cottage’s POTATO & VEGGIE SEASONING. No more measuring, or fiddling with spice tins or bags of unknown flavourings; we did all the work for you and created a perfectly balanced seasoning that adds exceptional flavour to vegetables and potatoes. Head HERE to see the full list of ingredients or to order this seasoning online. Head HERE to find a retailer in your area selling WATC products.
WHAT IS THE BEST WAY TO ROAST VEGETABLES?
We’ve had lots of success grilling vegetables. These GRILLED CARROTS WITH LIME GLAZE, our GRILLED MINI SWEET PEPPERS and this GRILLED AVOCADO SALAD are all fabulous and very flavourful. But the purpose of this recipe is to free up the grill for the main course by roasting your vegetable side dish in the oven, smoothing out complete meal coordination. We found that oven-roasting the veggies on a parchment-lined baking sheet works best. Spreading the oiled and seasoned vegetables out in an even layer ensures they cook evenly and crispy.
WHAT’S THE COOKING TIME FOR ROAST VEGETABLES?
In the instructions listed below, we’re suggesting 20 minutes at 425°F for less dense vegetables, although you can extend that timeframe for a more golden finish and slightly softer texture. Dense veggies – potatoes, carrots, onions, etc. – will require a total cook time somewhere between 30 and 40 minutes. Follow our lead and do the split sheet pan technique, roasting the dense veggies first, then adding the less dense vegetables midway through and roasting until everything is fork tender. Works like a charm.
HOW DO YOU GARNISH ROASTED VEGETABLES?
We found sprinkling the veggies with a chiffonade of fresh herbs works much better than dried herbs. It’s more visually appealing, plus it adds even more flavour to the finished side dish. Try this recipe with an assortment of chopped fresh herbs like chives, mint, thyme, parsley, cilantro, basil, rosemary and tarragon. Another nice touch is to have lemon wedges at the ready to brighten the flavour of the cooked vegetables.
One final enhancement to this dish is to serve it with our flavour-forward GARLICKY SUN-DRIED TOMATO DIP. All you need are a few teaspoons of our dip seasoning mixed with sour cream and mayonnaise. It’s delicious with these vegetables, but try it with crudités and chips too. Click HERE to order it from our STORE.
HOW DO YOU SERVE OVEN-ROASTED VEGGIES?
We like presenting the vegetables on a large serving plate or platter sprinkled with fresh herbs. Tuck a few lemon wedges in amongst the vegetables so guests can take them as they wish.
Another beautiful presentation idea is to serve one of the vegetables on its own platter. We did this with the roasted halved sweet potatoes, spooning a dollop of the dip onto each. Adding a pass of the chopped herbs to the potatoes worked wonderfully too.
Quick and easy, this OVEN-ROASTED VEGETABLE MEDLEY is the best reason ever to eat more vegetables. Enjoy!
4 teaspoons vegetable seasoning (2 tsp per pound of veggies)
3-4 tablespoons extra virgin olive oil or vegetable oil
To serve:
¼ cup of freshly chopped herbs
1 lemon, cut into wedges
½ cup vegetable dip
Directions
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Wash and rinse all vegetables under cool water before you begin.
Roast dense vegetables: Divide dense vegetables such as potatoes, carrots, parsnips, kohlrabi and onions in half. Rub with oil and sprinkle with seasoning, about 2 teaspoons per pound of vegetables. Arrange on baking sheet. Transfer to oven and bake for 40 minutes, testing doneness at 30 minutes.
NOTE: If you’re including less-dense vegetables to the medley, add them to the same baking sheet at the 20 minute mark.
Roast less-dense vegetables: Cut or pluck less-dense vegetables such as peppers, broccoli, cauliflower, tomatoes, beans and mushrooms into small equal pieces. Place in bowl and drizzle with oil. Sprinkle with seasoning, about 2 teaspoons per pound of vegetables, and toss to combine. Transfer to baking sheet, spreading out in an even layer. Roast in oven for 20 minutes or longer, until desired consistency is achieved.
To serve: Transfer to serving plate or platter. Sprinkle with chopped herbs. Serve with lemon wedges and a favourite dip. Vegetables can also be dotted with a dollop of dip.
Serve as a complete vegetarian meal or pair as a side with a favourite main course.
