Italian Roasted Vegetable Medley Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss together the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
• STEP 3.Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.
• STEP 4.Spread the vegetables in a single layer on the prepared baking sheet.
• STEP 5.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.
• STEP 6.Remove from the oven and serve hot as a side dish or as a main course with crusty bread.

Cooking Tips

• You can customize this recipe by adding or substituting other vegetables such as eggplant, mushrooms, or asparagus.
• For extra flavor, sprinkle grated Parmesan cheese over the roasted vegetables before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Serve the Italian Roasted Vegetable Medley as a side dish with grilled chicken, steak, or fish.
• You can also toss the roasted vegetables with cooked pasta and a drizzle of olive oil for a delicious pasta salad.
• To make a complete meal, serve the roasted vegetables over cooked quinoa or brown rice.