Roasted Vegetable Medley Recipe
Roasted Vegetable Medley Recipe photo by Taste of Home
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Roasted Vegetable Medley Recipe

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4.5 32 38
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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
Featured In: Baking with Squash
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 7 servings


  • 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

Nutritional Facts

1 cup: 152 calories, 6g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. 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.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.
Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49

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hughesbambi User ID: 2603719 259598
Reviewed Jan. 13, 2017

"This was really good although I did not enjoy peeling the squash. I may try all sweet potatoes next time. I will also increase the balsamic vinegar and use the white version next time. I used one red pepper and one green pepper for color - wasn't really necessary so will stay with all red next time. Will definitely make again."

cmdaiber User ID: 3144864 256118
Reviewed Oct. 30, 2016

"I love this recipe. My family enjoys it too. Seems like I use a couple extra Yukon potatoes and extra bell pepper. If I add too much extra I add another half amount of the herb, oil, vinegar mix. If you are too light on the veggies the vinegar mix can be a bit heavy."

robbrd User ID: 1292786 238637
Reviewed Dec. 2, 2015

"Loved this. The red onion is so good roasted. I swapped out sweet potato for asparagus."

ktype User ID: 4188985 229064
Reviewed Jul. 6, 2015

"Big hit!"

xlsalbums User ID: 5254917 224737
Reviewed Apr. 12, 2015

"easy to make and I'll do this one again!"

Rach.Ander User ID: 6745207 223617
Reviewed Mar. 26, 2015

"This is my go-to recipe for potato wedges. Yum, yum, yum!"

FoodAdd User ID: 7972635 143424
Reviewed Sep. 26, 2014

"It was good,but everyone had different opinions."

mcdolisa User ID: 530528 164806
Reviewed Dec. 29, 2013

"I made this recipe for Christmas dinner and it was a big hit. Nice variation to mashed potatoes."

pburchell User ID: 984199 111425
Reviewed Dec. 7, 2013

"This is very good. Can serve as a main dish. I added garlic cloves to it. Very good."

emilyhayden User ID: 6245662 104498
Reviewed Dec. 4, 2013

"Delicious, everyone always raves about the veggies when I make this!"

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