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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!
Course Side Dish, Vegetable
Cuisine American
Keyword roasted vegetable medley
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 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.