Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 200 gram Carrots; 200 gram Zucchini; 200 gram Bell Peppers; 100 gram Red Onion; 2 teaspoon Olive Oil; 1 teaspoon Salt; 0.5 teaspoon Black Pepper; 1 teaspoon Dried Thyme

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Roasting vegetables enhances their natural flavors and brings out their sweetness.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Vegetable Medley

Cooking Method: Roasting Cuisine: International, Vegetarian Courses: Lunch, Main Dish, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

200 gram Carrots
200 gram Zucchini
200 gram Bell Peppers
100 gram Red Onion
2 teaspoon Olive Oil
1 teaspoon Salt
0.5 teaspoon Black Pepper
1 teaspoon Dried Thyme

Instructions

Preheat the oven to 425°F (220°C).
Wash and cut the vegetables into bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, salt, black pepper, and dried thyme.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Serve hot as a main dish or side dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal

% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Sugars 5g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

File under Healthy roasted vegetables

Roasted Vegetable Medley

Ingredients

Instructions

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