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Roasted Vegetable Medley Recipe

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This veggie 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

This recipe is:

Diabetic Friendly

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Roasted Vegetable Medley Recipe

Prep: 25 min. Bake: 30 min.

Yield: 7 Servings

25 30 55

Ingredients

3 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

Directions

In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Nutritional Facts 1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49

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Reviews for Roasted Vegetable Medley (20)

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Roasted Vegetable Medley

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Reviewed on Jan. 27, 2012 by JanisH.

I made this exactly as written (with a little less rosemary) and my husband and I had this for dinner on our "Meatless Monday." I just added some edamame for protein and it made a very filling and delicious meal. We're going to have the leftovers tonight as a side dish pork tenderloin. I would highly recommend making it.

Reviewed on Dec. 27, 2011 by JoyceFortner

It was very good.

Reviewed on Dec. 16, 2011 by born2bcooking

I made this dish for my family. Wanting us to eat more offun a varietygood of vegetables. To my surprise they loved it. I am thinking about adding it to my christmas dinner instead of plain mashed tators :)

Reviewed on Dec. 15, 2011 by LauraManning

This looked nice, but I thought the balsamic vinegar was overpowering and the other flavors didn't work for me.

Reviewed on Dec. 06, 2011 by vmfein

I mixed this up a little bit, and left out the squash & onion. I put in more of the sweet potato and added some carrots. It turned out great.

Reviewed on Nov. 28, 2011 by aeg2t

This recipe is so delicious! My husbands family loved it when I made it for Thanksgiving. I also took it to a get-together, and many people asked for the recipe.

Reviewed on Nov. 27, 2011 by kerrynjames

We all loved this! The seasoning was perfect, the veggie mix was just right.... Great recipe!

Next time, I'll pre-cook the veggies slightly, as they took a little longer than we had planned to finish. Thank you for the recipe!

Reviewed on Nov. 19, 2011 by cqdave

I live in a very rural community and will not drive an hour to get one missing ingredient. That said, this dish is amazing.

Easy to prep, subs are a no-brainer.

You have veggies? You can make this.

Don't have red pepper? use green. Don't have gold potatoes? use what you have!

The is an dish that can adapt to your taste.

Reviewed on Nov. 17, 2011 by khokenson

This dish looked so good, my husband and son just ate this. This one is a keeper and I will add other veggies sometimes here and there just to keep it fun!