Summer Roasted Vegetable Medley (Peacock Vegetables)

Make this summer roasted vegetable medley with whatever veggies are available from your garden or the farmers market. So fresh and delicious!

roasted vegetable medley

Up today is a fresh and delicious roasted vegetable medley that is the perfect side dish for any meal. I’ve been making a version of this for a long time, but I recently found an old clipping in my recipe box for Peacock Vegetables. I clipped the recipe from Midwest Living Magazine back in August of 2000. I love that it calls for lemon juice in addition to the olive oil. Adding something acidic brightens the taste and adds a bit of zing. The name of the recipe is in honor of the colorful ingredients…and the more colors, the better!

roasted vegetable medley

baked roasted vegetable medley

Roasted Vegetable Medley (Peacock Vegetables)

Make this summer roasted vegetable medley with whatever veggies are available from your garden or the farmers market. So fresh and delicious!
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4.60 from 5 votes
Servings: 6 servings
Author: Ann Drake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 small green zucchini
  • 2 small yellow zucchini squash
  • 1 cup mini carrots
  • 1 cup petite gold cherry tomatoes
  • 1 cup petite cherry tomatoes
  • 1 large red onion
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 teaspoons minced garlic
  • fresh snipped parsley


  • Preheat oven to 425 degrees F.
  • In a microwave safe container, cook the carrots on high for 2 to 3 minutes. Set aside.
  • Cut the 4 zucchinis in half lengthwise, and then chop into bite size pieces.
  • Put the chopped zucchini in a large bowl.
  • Cut the onion in half, and then cut each half into 8 pieces. Place in bowl.
  • Add both kinds of tomatoes and carrots.
  • Add to the bowl of vegetables: olive oil, lemon juice, salt, pepper, and garlic.
  • Toss until well combined. Add fresh snipped parsley, and toss lightly.
  • Put vegetables on a large cookie sheet that has been lined with non-stick foil.
  • Bake for 10 minutes. Remove from oven and toss vegetables.
  • Bake for another 10 minutes.
  • Serve immediately.
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roasted vegetable medley on cookie sheet

Roasted Vegetable Medley Easy Substitutions:

  • Any vegetables can be used for this side dish. Here are more suggestions:
    • green, red, or yellow peppers
    • fresh green beans
    • fresh chopped asparagus
    • chopped broccoli
    • Brussels sprouts
  • Balsamic vinegar can be substituted for the fresh lemon juice. Another good choice is fresh lime juice.
  • Any kind of garlic can be used. Fresh chopped garlic cloves, minced garlic in a jar, or garlic powder. 

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Time Saver Tip:

Feel free to skip the bowl, and mix this roasted vegetable medley together right on your baking sheet. Just place the veggies on the sheet, drizzle the topping ingredients, and mix well with a large spoon, or your clean hands. 

Get the enamelware jelly roll pan HERE.

delicious roasted vegetable medley recipe

The measurements listed in the recipe card are just guidelines. You can make as much or as little of this roasted vegetable medley as you need or want. My favorite way to eat this is to make sure that a piece of onion is included in every bite. The red onion adds such a wonderful taste…and brightens the taste of the other vegetables. 

baked roasted vegetable medley

If you give this recipe a try, and love it, come back and leave a 5 star review. I would so appreciate it! Until next time…

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Recipe Rating


  1. 5 stars
    Super yummy and very easy! I added the cherry tomatoes midway into baking so they wouldn’t be over cooked.

  2. 5 stars
    Great summer recipe! I used all fresh home grown veggies…Devine! Thanks for sharing, Ann.