Roasted Squash Vegetable Medley Recipes

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ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

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 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 SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.

Provided by Jellyqueen

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, cut into large bite size chunks
1 medium yellow squash, cut into large bite size chunks
1 medium onion, halved and cut into bite size slices
1/2 lb button mushroom, halved
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
  • Add oil to bowl.
  • Toss veggies until all are coated with the oil.
  • Combine the seasonings and sprinkle evenly over the veggies.
  • Toss again to combine the seasoning and then spread them in a shallow baking pan.
  • Place in a hot oven and roast 20 to 25 minutes or until tender.
  • Times may vary due to oven temps.
  • Toss the veggies with tongs about halfway through the cooking time.

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 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 WINTER VEGETABLE MEDLEY



Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
  • Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
  • Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

APPLEBEE'S VEGETABLE MEDLEY



Applebee's Vegetable Medley image

A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb cold fresh zucchini
1/2 lb cold fresh yellow squash
1/4 lb cold red pepper, 1/4 inch julienne cut strips
1/4 lb cold carrot, 4 inch x 1/4 inch sticks
1/4 lb cold red onion, 1/4 inch julienne cut strips
1 small cold corn, cob (1-6 "wheel" cut)
3 tablespoons cold butter or 3 tablespoons margarine
1 teaspoon salt
1/2 teaspoon garlic granules
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh parsley or 2 teaspoons dried parsley
1/2 teaspoon granulated sugar

Steps:

  • Rinse and wash all vegetables under cold water.
  • Cut the ends off of the zucchini and squash, then down the center lengthwise.
  • Using knife, cut into 1/4 inch bias half moons.
  • Slice red pepper in half and remove the stem, core and remove seeds.
  • Cut each half in half, then slice lengthwise into 1/4" julienne strips.
  • Slice both ends of red onion off, remove peel and core.
  • Slice lengthwise for a 1/4 inch julienne cut.
  • Peel carrots.
  • Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
  • Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
  • Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
  • Add salt, sugar and garlic.
  • Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
  • When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
  • Mix thoroughly and serve.

Nutrition Facts : Calories 130, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 785.2, Carbohydrate 11.3, Fiber 2.9, Sugar 6.8, Protein 2.4

CARROT & SQUASH ROASTED VEGETABLE MEDLEY



Carrot & Squash Roasted Vegetable Medley image

Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.

Provided by Dine Dish

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter or 1/4 cup margarine
1 teaspoon dried sage
1 clove garlic, finely chopped
1/2 lb Brussels sprout, cut in half
1/2 lb parsnip, peeled and cut into 2 inch pieces
1/4 lb cut baby carrots
1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Steps:

  • Heat oven to 375ºF.
  • 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.

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

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