Roasted Veggie Medley - Vegetarian

The Roasted Veggie Medley, or Colorful Roasted Vegetable Symphony, brings an ensemble of vibrant, fresh vegetables together in a simple, yet elegant side dish. Each piece is carefully seasoned and roasted until tender and slightly charred, enhancing the natural sweetness of the vegetables. The mixture of broccoli, cherry tomatoes, carrots, and bell peppers creates a visually appealing and flavorful side that complements any meal beautifully.

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Temps de préparation 10

Temps de cuisson 30

Temps total 40

Type de plat Side Dish

Cuisine International

Portions servings

Calories 120 kcal

Ingrédients

2 cups broccoli florets

1 cup cherry tomatoes

1 cup baby carrots

1 red red bell pepper, sliced

1 yellow yellow bell pepper, sliced

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine broccoli florets, cherry tomatoes, baby carrots, red bell pepper, and yellow bell pepper.
Drizzle olive oil over the vegetables and season with sea salt, black pepper, dried oregano, and dried thyme. Toss until evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly charred.
Remove from the oven, transfer to a serving dish, and enjoy alongside your favorite vegetarian meatballs.

Nutrition (per 100g)

Keyword bell peppers, broccoli, carrots, colorful food, easy recipe, family meal, gluten-free, healthy eating, low fat, nutritious, oven baked, quick meal, roasted vegetables, seasonal ingredients, vegetable medley, vegetarian side dish

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Roasted Veggie Medley – Vegetarian