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- 1 medium zucchini, sliced - 1 medium yellow squash, sliced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 2 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh basil leaves for garnish The base of this dish is fresh vegetables. I love using zucchini and yellow squash because they cook well and stay tender. Bell peppers add color and a sweet bite. The cherry tomatoes burst with flavor, while red onions give a nice crunch. For seasoning, garlic is a must. It brings out the taste of the veggies. Olive oil coats everything and helps with roasting. Dried oregano and thyme add depth. Don’t forget salt and pepper to bring all the flavors together. Finally, fresh basil leaves make a beautiful garnish. They add a pop of color and a hint of freshness. You can find the full recipe to see how to put this all together. - Preheat your oven to 400°F (200°C). - In a large mixing bowl, combine the sliced zucchini, yellow squash, diced bell pepper, halved cherry tomatoes, and onion wedges. - Drizzle with olive oil and add minced garlic, oregano, thyme, salt, and pepper. - Toss to coat the veggies evenly. - Spread the seasoned vegetables on a baking sheet or oven-safe skillet. - Roast for 20-25 minutes, stirring halfway through. - Remove from the oven and let cool for a couple of minutes. - Garnish with fresh basil leaves before serving. This One Pan Summer Veggie Medley is colorful and packed with flavor. Enjoy it as a side or a light meal. For the full recipe, check the section above. - Use a large baking sheet for even cooking. - Do not overcrowd the pan. To keep your veggies crisp, choose a big baking sheet. This helps air flow around them. If you pile too many on, they will steam instead of roast. A single layer is key for crispiness. - Stir the veggies halfway through for uniform browning. - Monitor cooking time; aim for a slight char. Halfway through cooking, stir the veggies. This helps them brown evenly. Keep an eye on the time. You want a nice char, but not burnt. The perfect roast shows some color and tender texture. - Add a splash of balsamic vinegar for tang. - Experiment with different herbs and spices. For extra flavor, try adding balsamic vinegar. Just a little can brighten the dish. Don’t hesitate to play with herbs and spices. Rosemary or paprika can change the taste in fun ways. For the full recipe, feel free to check the details above. {{image_2}} You can easily change this dish by adding protein. - Include chickpeas for a hearty vegetarian option. - Add grilled chicken or shrimp for a protein boost. Chickpeas bring a nutty flavor and good fiber to your meal. They soak up the taste of the veggies and spices. Grilled chicken or shrimp add a nice touch and extra texture. You can season the protein just like the veggies for balance. Changing the veggies with the seasons keeps this dish fresh. - Swap in asparagus or green beans in spring. - Use butternut squash or sweet potatoes in the fall. Asparagus adds a crisp bite that goes well with the soft veggies. Green beans provide a nice crunch. In fall, butternut squash and sweet potatoes give a sweet, rich flavor. These swaps can change the dish's taste while keeping it healthy. Adding different spices can give your dish a whole new vibe. - Add curry powder for an Indian twist. - Incorporate Italian seasoning for a Mediterranean flair. Curry powder brings warmth and depth, making it feel cozy. It pairs well with the sweet tomatoes and onions. Italian seasoning adds herbs that brighten the dish. You can try out these flavors and see what you like best! For the full recipe, visit the earlier section. Keep leftovers in an airtight container in the fridge for up to 3 days. This helps maintain the fresh flavors and crispness of the veggies. Just make sure to let them cool before storing. You can freeze the One Pan Summer Veggie Medley for up to a month. Use freezer-safe bags for best results. When you're ready to enjoy, simply thaw them in the fridge overnight before reheating. Reheat in the oven or microwave until heated through. For the oven, set it to 350°F (175°C) and warm for around 10-15 minutes. This way, your veggies will stay tasty and not get mushy. Enjoy your meal! This recipe is already vegan; just ensure all added ingredients are plant-based. You can easily customize it with your favorite veggies. Yes, but adjust cooking time as needed for even roasting. Frozen veggies may need a bit more time. Stir them halfway for best results. Pair it with quinoa, rice, or as a side to your favorite protein. These options will complement the flavors well. For a complete meal, consider adding a protein source like grilled chicken or chickpeas. This blog post covers a simple yet tasty roasted vegetable medley recipe. You learned about fresh ingredients, step-by-step cooking instructions, and useful tips for perfect roasting. Adding your favorite proteins or herbs can make this dish even better. Store leftovers for quick meals or snacks. Enjoy this dish anytime, knowing it's healthy and easy to prepare. Embrace creativity in the kitchen and make it your own!

One Pan Summer Veggie Medley

Discover the perfect summer side dish with this One Pan Summer Veggie Medley! Bursting with fresh flavors from zucchini, bell peppers, cherry tomatoes, and more, this easy recipe is not only delicious but also quick to prepare. Roast everything together for a colorful and healthy meal that's ready in just 35 minutes. Click through to explore this simple recipe that will elevate your summer dining!
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Ingredients
  

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the sliced zucchini, yellow squash, diced bell pepper, halved cherry tomatoes, and onion wedges.

      Drizzle with olive oil, then add minced garlic, oregano, thyme, salt, and pepper. Toss everything well to coat the veggies evenly.

        Spread the seasoned vegetables in a single layer on a large baking sheet or oven-safe skillet.

          Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

            Once done, remove the pan from the oven and let cool for a couple of minutes.

              Garnish with fresh basil leaves before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4