Marinated Roasted Vegetable Medley Recipes

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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

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Provided by Paula

Categories     Salad     Vegetable Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Steps:

  • In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  • In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 zucchini
1 bunch asparagus, trimmed
1/2 pound green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan

Steps:

  • Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
  • Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
  • When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

MARINATED GRILLED VEGETABLE MEDLEY



Marinated Grilled Vegetable Medley image

A simple-to-make marinade flavors a blend of vegetables in this recipe from our home economists.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
1/4 teaspoon pepper
3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices
3 small yellow summer squash, cut lengthwise into 1/2-inch slices
2 cups fresh sugar snap peas

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once. , Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once.

Nutrition Facts :

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

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

MARINATED ROASTED VEGETABLE MEDLEY



Marinated Roasted Vegetable Medley image

Think of these marinated vegetables as a lighter, less-oily version of what you might find at your supermarket's olive bar. Keep them on hand for up to five days, and enjoy them cold or at room temperature as an easy side dish, omelet filling, pasta topper, or sandwich fixing. To ensure the veggies roast evenly, be sure to spread them out onto two sheet pans; if you try to pile them all onto one, they'll end up steaming in their own liquid.

Categories     Dinner,Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 15

4 spray(s) Cooking spray
4 medium Uncooked shallot(s) quartered
1.25 pound(s) Eggplant(s) cut into 1-in pieces
1 pound(s) Cremini mushroom(s)
1 medium Sweet red pepper(s) trimmed and cut into 1/2-in-thick slices
1 medium Yellow pepper(s) trimmed and cut into 1/2-in-thick slices
1 medium Orange bell pepper trimmed and cut into 1/2-in-thick slices
1 tsp(s) Kosher salt divided
1 tsp(s) Black pepper divided
2 cup(s) Grape tomatoes
2 tbsp(s) Red wine vinegar
1 tbsp(s) Olive oil
1 tsp(s) Italian seasoning
1 tsp(s) Dijon mustard
0.25 cup(s) Fresh parsley flat-leaf, chopped

Steps:

  • Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray. Divide shallots, eggplant, mushrooms, and bell peppers evenly between pans. Coat vegetables with cooking spray; sprinkle ¼ tsp each salt and pepper over each pan. Roast for 15 minutes.
  • Remove the pans from the oven (leave the oven on). Gently stir the vegetables; scatter the tomatoes evenly onto both pans. Return pans to the oven. Roast until the tomatoes start to collapse, 10 to 12 minutes. Remove the pans from the oven and let stand 5 minutes.
  • In a large bowl, whisk together the vinegar, oil, Italian seasoning, mustard, and remaining ½ tsp each salt and pepper. Add the vegetables and parsley; toss gently to coat.
  • Serving size: 1 cup

Nutrition Facts : Calories 56 kcal

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

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

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