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Make this summer roasted vegetable medley with whatever veggies are available from your garden or the farmers market. So fresh and delicious!
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!
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.
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.
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.
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WHAT READERS ARE SAYING
“Super yummy and very easy! I added the cherry tomatoes midway into baking so they wouldn’t be over cooked.”
~Pat
Roasted Vegetable Medley (Peacock Vegetables)
Ingredients
- 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
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
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Super yummy and very easy! I added the cherry tomatoes midway into baking so they wouldn’t be over cooked.
Great summer recipe! I used all fresh home grown veggies…Devine! Thanks for sharing, Ann.