The Ultimate Roasted Vegetable Medley is a delicious and nutritious side dish that brings together a variety of colorful vegetables, perfectly seasoned and roasted to caramelized perfection. This recipe is not only healthy but also bursting with flavor, making it a great addition to any meal. Let’s dive into the details on how to prepare this vibrant and tasty dish.
Ingredients
Vegetables:
- 1 small eggplant, quartered and sliced into 1/2-inch pieces
- Slice a large carrot into 1/2-inch diagonal pieces.
- Cut a medium red onion into 1/2-inch wide strips.
- Slice half a red bell pepper into 1/2-inch wide strips.
- 1/2 green bell pepper, cut into 1/2-inch strips
- Slice half a yellow bell pepper into strips about 1/2 inch wide.
- 1 large beet root, peeled, quartered and sliced into 1/2-inch pieces
- 1/2 butternut squash, peeled, quartered and sliced into 1-inch pieces
- Halve 8 Brussels sprouts or leave them whole.
- 1 zucchini, sliced into 1/2-inch rounds
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar (dark balsamic vinegar will work as well)
- Use 2 tablespoons of red wine vinegar or sherry vinegar.
- 2 teaspoons Dijon mustard (whole grain or regular)
- 2 teaspoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh Italian basil or parsley, cilantro
- 5 garlic cloves, pressed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
To Sprinkle on Top:
- 1/2 teaspoon freshly ground black pepper (optional)
- 1/2 teaspoon kosher salt (plus more to taste)
- More chopped herbs to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Vegetables:
- Wash and chop all the vegetables as specified, ensuring they are roughly the same size for even cooking.
- Place the vegetables in a large mixing bowl.
- Make the Dressing:
- In a separate bowl, whisk together the extra virgin olive oil, white balsamic vinegar, red wine vinegar, Dijon mustard, fresh thyme, fresh basil or parsley, pressed garlic, freshly ground black pepper, and kosher salt until well combined.
- Combine Vegetables and Dressing:
- Drizzle the dressing over the chopped vegetables. Combine well to ensure the dressing covers all the vegetables uniformly.
- Roast the Vegetables:
- Spread the dressed vegetables in a single layer on a large baking sheet. You may need to use two baking sheets to avoid overcrowding.
- Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Season and Serve:
- Remove the roasted vegetables from the oven and transfer them to a serving platter.
- Sprinkle with additional freshly ground black pepper and kosher salt to taste.
- Garnish with more chopped herbs if desired.
Conclusion
The Ultimate Roasted Vegetable Medley is a versatile and flavorful dish that can complement any main course. With its rich, caramelized flavors and colorful presentation, this dish is sure to be a hit at your table. Enjoy the wholesome goodness of these perfectly roasted vegetables with your family and friends!