Roasted Fresh Vegetable Medley Recipe

Name: Roasted Fresh Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cut potatoes into 1/8 inch thick slices.
2
Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
3
Sprinkle lightly with salt and pepper.
4
Cut unpeeled eggplant into 1/2 inch thick slices, then cut slices crosswise in half.
5
Slice zucchini and summer squash in the same manner.
6
Core and seed peppers, cut into 1/2 inch thick rings, and then in half to make half rings.
7
Cut red onion into 1/4 inch thick, half circles.
8
Preheat oven to 375u00b0F.
9
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.
10
Drizzle the vegetables with about 1/2 cup oil and sprinkle with salt and pepper.
11
Cover the dish very tightly with aluminum foil.
12
Bake for 11/2 hours.
13
Remove the foil and insert the tomato wedges between the rows of vegetables.
14
Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
15
Bake the vegetables uncovered 30 to 40 minutes longer.
16
Serve warm.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large potatoes or 12 small red potatoes, scrubbed, 3/4 - 1 cup olive oil, coarse salt, fresh ground pepper, and more.

Yes, Roasted Fresh Vegetable Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Fresh Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions