Roasted Vegetable Medley Recipe

4.5 32 38
Roasted Vegetable Medley Recipe
Roasted Vegetable Medley Recipe photo by Taste of Home
Publisher Photo

Roasted Vegetable Medley Recipe

Read Reviews
4.5 32 38
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

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

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.

  • 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, quartered
  • 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
  1. 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.
  2. 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.
Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49

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Reviews forRoasted Vegetable Medley

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

"Big hit!"

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

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

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

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

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

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

MY REVIEW
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."

MY REVIEW
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."

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

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

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