Roasted Fresh Vegetable Medley Recipes

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ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY WITH CHIPOTLE



Roasted Vegetable Medley with Chipotle image

Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.

Provided by awilson0904

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 2

Number Of Ingredients 7

cooking spray
1 sweet potato, peeled and sliced into thin rounds
1 ½ cups chopped carrots
½ cup finely chopped parsley, divided
1 teaspoon chipotle pepper powder, or more to taste
1 medium red bell pepper, cut into bite-sized pieces
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
  • Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
  • Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
  • Remove from the oven and add salt and more chipotle powder to taste.

Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

You don't have to be a vegetarian to enjoy this herbed vegetable combo!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 garlic clove, finely chopped
1/2 pound Brussels sprouts, cut in half
1/2 pound parsnip, peeled and cut into 2-inch pieces
1/4 pound baby-cut carrot
1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Steps:

  • Heat oven to 375°F.
  • Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 75 mg

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

SUMMER VEGETABLE MEDLEY



Summer Vegetable Medley image

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

1/2 cup butter, melted
1-1/4 teaspoons each minced fresh parsley, basil and chives
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium ears sweet corn, husks removed, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
10 large fresh mushrooms

Steps:

  • In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

ROASTED FRESH VEGETABLE MEDLEY



Roasted Fresh Vegetable Medley image

Make and share this Roasted Fresh Vegetable Medley recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 large potatoes or 12 small red potatoes, scrubbed
3/4-1 cup olive oil
coarse salt
fresh ground pepper
1 medium eggplant
2 medium zucchini
2 medium summer squash
2 yellow bell peppers
2 red bell peppers
2 medium red onions, peeled
3 ripe medium tomatoes, seeded,cut into wedges
1/4 cup chopped fresh basil

Steps:

  • Cut potatoes into 1/8 inch thick slices.
  • Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
  • Sprinkle lightly with salt and pepper.
  • Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
  • Slice zucchini and summer squash in the same manner.
  • Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
  • Cut red onion into ¼ inch thick, half circles.
  • Preheat oven to 375°F.
  • To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
  • Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
  • Cover the dish very tightly with aluminum foil.
  • Bake for 1½ hours.
  • Remove the foil and insert the tomato wedges between the rows of vegetables.
  • Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
  • Bake the vegetables uncovered 30 to 40 minutes longer.
  • Serve warm.

Nutrition Facts : Calories 359.6, Fat 21.1, SaturatedFat 3, Sodium 20.6, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 6.2

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!

Provided by Angela

Categories     Dinner Recipes     Side Dish     vegetable side dish

Time 50m

Number Of Ingredients 9

1 lb brussel sprouts ((washed, trimmed and halved))
3 large carrots ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
2 large parsnips ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
3 whole beets ((washed and trimmed, halved and then cut into bite size chunks))
1 Tbsp garlic ((finely minced or thinly sliced))
2 Tbsp olive oil ((extra virgin))
2 tsp thyme ((fresh or dried thyme))
1 tsp rosemary ((fresh or dried rosemary))
1/2 tsp each, salt & pepper ((to taste))

Steps:

  • Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
  • Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
  • Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This was something I came up with yesterday, virtually on the spot. I was hungry for some warm vegetables and came up with this. These are vegetables that I already had so luckily I didn't have to go out to get anything. the only thing with this recipe is that the each vegetable is cut differently.

Provided by Studentchef

Categories     Peppers

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 10

1 medium yellow onion, cut into half rings
1 small rutabaga, cut into desired chunks
2 large carrots, cut into large chunks
1 large green pepper, cut into sticks
1 medium zucchini, cut into thin strips
3 cups mushrooms, sliced
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons garlic powder
salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
  • Add olive oil and red wine vinegar and coat all vegetables using your hands.
  • Add garlic powder, salt and pepper and mix well.
  • Bake in the oven for 1 hour and 15 minutes. Serve warm.

Nutrition Facts : Calories 81.7, Fat 4.4, SaturatedFat 0.6, Sodium 27.8, Carbohydrate 9.8, Fiber 2.6, Sugar 4.6, Protein 2.7

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

Provided by Luby Luby Luby

Categories     Onions

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 10x15 baking sheet with heavy duty aluminum foil.
  • In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
  • Transfer vegetables to foil lined baking dish and place in single layer.
  • Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
  • Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2

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

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

PAN ROASTED FRESH VEGETABLE MEDLEY



Pan Roasted Fresh Vegetable Medley image

Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to get it to table in less than ten minutes.

Provided by PanNan

Categories     Vegetable

Time 27m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 cup fresh shucked corn
1/3 cup fresh asparagus, chopped
1/3 cup fresh sliced mushrooms
1/3 cup diced potato (blanched al dente)
1 teaspoon diced shallot
1/3 cup diced tomato
1 teaspoon minced garlic
1/4 cup red wine
2 tablespoons olive oil

Steps:

  • Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
  • Saute for five minutes.
  • Deglaze with red wine.
  • Let wine reduce for two minutes and serve.

Nutrition Facts : Calories 214.7, Fat 14, SaturatedFat 1.9, Sodium 103.3, Carbohydrate 16.7, Fiber 2.5, Sugar 3.5, Protein 2.8

FRESH VEGETABLE MEDLEY



Fresh Vegetable Medley image

This medley can be used on salads, in soups, sauces, cassaroles and meat dishes. I will be using this in some of my recipes.

Provided by AuntWoofieWoof

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 5

1 medium red bell pepper
1 medium green bell pepper
1 medium orange bell pepper
1 yellow bell pepper
1 bunch green onion (about 8)

Steps:

  • Wash and cut tops of of the bell peppers.
  • Cut in half and wash out seeds.
  • Dice all of them up and mix them together in a bowl.
  • Wash and cut ends off the green onions.
  • Chop them up and add to peppers mixture.
  • Store in airtight container until ready to use.

Nutrition Facts : Calories 43.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 10.1, Fiber 2.9, Sugar 3.9, Protein 1.9

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From fresh.co.nz


ROASTED VEGETABLE MEDLEY RECIPE | MYRECIPES
Step 2. Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat. Step 3. Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes. Close this dialog window.
From myrecipes.com


EASY ROASTED VEGETABLE MEDLEY RECIPE - REAL FOOD REAL DEALS
2015-11-04 Remove the vegetables from the oven and pour the red wine vinegar over the warm vegetables. Taste the vegetables, and add a little more salt or vinegar if needed. Sprinkle with fresh chives and/or other herbs. Serve warm or at room temperature.
From realfoodrealdeals.com


ROASTED VEGETABLE MEDLEY | RECIPE - KOSHER.COM
Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning. When ready to serve, mix in the chopped parsley. Serve warm or at room temperature.
From kosher.com


YOUR FRESH MARKET COUSCOUS ROASTED VEGETABLE MEDLEY
2022-05-16 To a saucepan over high heat, add 7/8 cup (200 mL) water, 2 tbsp (30 mL) extra virgin olive oil, vegetable broth seasoning, and stir. 6. Once boiling, remove from heat, add couscous, stir, and cover. Let sit for 10 minutes, then fluff with a fork. 7. In a large bowl, combine roasted vegetables and couscous. Drizzle with additional olive oil to ...
From ideas.walmart.ca


ROASTED VEGETABLES & SAUSAGE MEDLEY RECIPE - HEALTHY EATON
2017-12-02 Preheat oven to 425 and line 2 large baking sheets with parchment paper. In a large mixing bowl, add chopped vegetables and stir to mix together.
From healthyeaton.com


ROASTED VEGETABLE MEDLEY | PUNCHFORK
Makes 6 servings. 2 tablespoons olive oil, divided. 1 large yam, peeled and cut into 1 inch pieces. 1 large parsnip, peeled and cut into 1 inch pieces. 1 cup baby carrots. 1 zucchini, cut into 1 inch slices. 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces. 1/2 cup roasted red peppers, cut into 1-inch pieces. 2 cloves garlic, minced.
From punchfork.com


ROASTED VEGETABLE MEDLEY - THE MIDNIGHT BAKER - CAMPING RECIPE
Instructions. In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, and thyme; toss to coat. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.
From bakeatmidnite.com


ROASTED VEGETABLE MEDLEY RECIPE | RECIPES.NET
2022-03-22 Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 ...
From recipes.net


ROASTED ITALIAN VEGGIE MEDLEY / THE GRATEFUL GIRL COOKS!
Instructions. Preheat oven to 400°F. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside. Peel, slice off ends, then cut carrots in half lengthwise, then cut …
From thegratefulgirlcooks.com


ROASTED ROOT VEGETABLE MEDLEY - PRACTICAL MAMA
Directions: Peel all the vegetables and cut them in 1″ cubes. Drizzle them with olive oil. I put them in a big ziploc bag, pour the oil in and zip up. Then toss and turn the veggies around the bag until they are evenly coated with oil. Heat the oven with iron cast skillet in it to 380F. I cooked the veggies in my cast iron skillet.
From practicalmama.com


COLORFUL AND DELICIOUS ROASTED SUMMER VEGETABLE MEDLEY RECIPE
2020-06-03 Preheat oven to 425-degrees. Place all the prepared vegetables into a large bowl. Add the olive oil, salt, pepper, garlic, and thyme leaves. Toss well to coat. Place the vegetables in a 13 x 9 baking dish (or onto a baking sheet) and roast for 30-35 minutes. Serve hot with additional thyme sprigs as garnish if desired.
From kudoskitchenbyrenee.com


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