Roasted Vegetable Medley

5 from 2 ratings

Eating the rainbow is quick, easy, and flavor-packed with this roasted vegetable medley cooking method! Tossed in just a light coating of oil and salt, the neutral flavors mean these vegetables work with any dish or seasoning. Plus, I've included a wide array of other veggies this method works with, as well as how to cook them in the air fryer!

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: how to cook vegetables, Mediterranean roasted vegetables, roasted vegetables, vegetable medley, veggie medley

Servings: servings

Author: Sarah Bond

Ingredients

Vegetables

3 cups broccoli florets
3 cups cauliflower florets
3 cups chopped carrots cut into ¼-inch thick coins
3 cups chopped summer squash like zucchini and yellow squash

Seasoning

3 Tbsp olive oil mL
1 Tbsp seasoning*
½ tsp salt

Instructions

Prep: Preheat oven to 400°F (204°C). Chop all veggies*. Stir together seasoning.
Assemble: In a large bowl (or directly on the pan), drizzle seasoning over the chopped veggies and toss to evenly coat. Spread veggies into a single layer on a baking sheet.
Cook: Bake for 45 to 60 minutes, flipping the veggies over once during cooking, until carrots are tender.
If broccoli browns too quickly, pluck the broccoli off the pan and allow everything else to cook fully, then put the broccoli back on the sheet for the final few minutes of cooking to heat it up again.
Serve warm (I love it with Lemon Tahini Sauce!).

Video

Notes

When cutting the veggies, leave tender veggies (like broccoli and summer squash) bigger, and more firm veggies (like carrots and cauliflower) smaller so that everything cooks at the same speed.

*Seasoning is adaptable to your flavor preference. Ideas include: lemon pepper seasoning, Italian seasoning, Herbs de Provence, and even taco seasoning!

What do I do if the broccoli is browning too quickly? That darn broccoli is always cooking so fast! But really, if this happens just remove those pieces and then return them to the pan with about 5 minutes left to reheat them.

To store this vegetable medley, let it cool completely, then transfer to an airtight container. Please keep them in the fridge for up to 4 days. When you want to reheat them, pop them in the microwave, oven, or air fryer to heat through. I recommend the oven or air fryer to help them get crisp again.

Nutrition