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Roasted Garden Vegetable Medley

Roasted Garden Vegetable Medley

Course Side Dish
Cuisine American
Keyword roasted-garden-vegetables, roasted-vegetable-medley
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Melissa Sperka


  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium red onion quartered
  • 6 medium carrots
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • ¼ cup green onions chopped
  • 2-4 Tbsp olive oil
  • ½ tsp dry Italian seasoning
  • 1 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • ½ tsp red pepper flakes optional


  • Preheat the oven to 450°F. Slice the squash, zucchini, peppers and carrots about ⅓ of an inch thick. Cut the onion in half and then into quarters. Line 2 baking sheets with aluminum foil and spray liberally with cooking spray.
  • Arrange the vegetables in a single layer on the baking sheets. [It's important that the vegetables are in a single layer, otherwise, they'll steam and won't become golden brown.]
  • 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. Spray the vegetables with cooking spray or drizzle lightly with olive oil.
  • Season with garlic salt, Italian seasoning and freshly ground black pepper to your taste.
  • 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.