Simplicity saves the day with this oh-so-simple Roasted Garden Vegetable Medley. It’s good and good for you!

Easy Roasted Garden Vegetable Medley

One of the many things to enjoy about Summer is the abundance of fresh produce that’s available. This vegetable medley is mainly about technique and how to celebrate the natural goodness of fresh farm stand or home grown produce. Roasting brings out the natural sweetness in the vegetables, and this dish is a great way to combine simple flavors and fresh ingredients…..And, it’s incredibly healthy! How to make Roasted Garden Vegetable Medley: (Scroll down for full printable recipe.)

Prepare Pans – Preheat the oven to 450°F. Line 2 baking sheets with aluminum foil and spray liberally with cooking spray.
Vegetables – Slice the squash, zucchini, peppers and carrots about 1/3 of an inch thick. Cut the onion in half and then into quarters.
Transfer to Pan – Arrange the vegetables in a single layer on the baking sheets.
Place the squash, zucchini, and carrots together, they will take the longest to bake.
On a separate pan place the quartered onions and pepper slices.
Oil – Spray the vegetables with cooking spray or drizzle lightly with olive oil.
Season – Season with garlic salt, Italian seasoning and freshly ground black pepper to your taste.
Oven – Place the carrots, squash and zucchini into the oven first and bake for 10 minutes.
Add the onions and peppers and continue to cook at 450°F for another 10 minutes. After a total of 20 minutes, increase the temperature to 475°F. Continue to cook another 10 minutes or until the vegetables are golden brown.
Remove from the oven and let them cool on the pan for 2 minutes.
Toss together gently and garnish with the chopped onions before serving.

How to Make the BEST Roasted Garden Vegetable Medley

Ingredients you’ll need to make Roasted Garden Vegetable Medley: Yellow squash, zucchini, red onion, carrots, red bell pepper, orange bell pepper, green onions, olive oil, dry Italian seasoning, garlic salt, freshly ground black pepper, red pepper flakes.
Kitchen tools you’ll need: Large bowl, sheet pan, sharp knife and cutting board, vegetable peeler and measuring spoons.
It’s important that the vegetables are arranged in a single layer otherwise they’ll steam and won’t become golden brown.
You can use your favorite favirty of vegetables for this recipe. Group together vegetables with similar cooking times.
Serve this Roasted Garden Vegetable Medley hot straight from the oven.

More Easy Southern Recipes to Make

Pinto Bean Cakes turns leftovers into a round 2 meal.
Serve stewed okra spooned over Cheddar Chive Spoon Bread with some fresh cucumbers and tomatoes from the garden.
Sheet Pan Shrimp Boil made in the oven.
Pulled Pork Barbecue piled onto toasted kaiser rolls.
Delicious Southern Meatloaf and mashed potatoes.
Finger licking good Buttermilk Fried Chicken and macaroni and cheese.
Garlic Butter Roasted Parsnips from Diethood.

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