Roasted Vegetable Medley Recipe
Oven roasted zucchini, baby carrots, grape tomatoes, grilled red cabbage and sweet corn
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Wash and chop the zucchini into bite-sized pieces, slice the red cabbage into wedges, and rinse the grape tomatoes. If using fresh corn, cut the kernels off the cob.
- 3
Combine the Vegetables
In a large mixing bowl, combine the chopped zucchini, baby carrots, grape tomatoes, red cabbage, and sweet corn.
Seasoning
- 4
Add Seasonings
Drizzle the olive oil over the mixed vegetables. Sprinkle the garlic powder, salt, black pepper, and dried oregano over the top.
- 5
Toss to Coat
Toss the vegetables well to ensure they are evenly coated with the oil and seasonings.
Roasting
- 6
Spread on Baking Sheet
Spread the seasoned vegetable mixture evenly on a large baking sheet. Make sure they are in a single layer for even roasting.
- 7
Roast in the Oven
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Serving
- 8
Serve Warm
Remove the roasted vegetable medley from the oven and let it cool for a couple of minutes. Serve warm as a side dish or over a bed of grains.