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4.67 from 6 votes

Roasted Summer Vegetable Medley

All the delicious flavors and colors summer has to offer are in this roasted summer vegetable medley. This healthy and eye appealing dish will easily become a favorite.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Vegetable Recipes
Cuisine: side dish
Servings: 8 cups
Calories:

Ingredients

  • 1 pint baby bella mushrooms wiped clean and quartered (if large)
  • 1 large red onion peeled and chopped into ½" pieces
  • 2 medium green zucchini chopped into ½" pieces
  • 1 medium green bell pepper seeded and chopped into ½" pieces
  • 1 medium orange bell pepper seeded and chopped into ½" pieces
  • 1 medium yellow bell pepper seeded and chopped into ½" pieces
  • 1 bunch asparagus trimmed and chopped into 1½" pieces
  • 2-3 cloves garlic minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme leaves plus additional sprigs for garnish if desired
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  • Preheat oven to 425-degrees.
  • Place all the prepared vegetables into a large bowl.
  • Add the olive oil, salt, pepper, garlic, and thyme leaves.
  • Toss well to coat.
  • Place the vegetables in a 13 x 9 baking dish (or onto a baking sheet) and roast for 30-35 minutes.
  • Serve hot with additional thyme sprigs as garnish if desired.

Nutrition

Serving: 1cup