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Roasted Vegetable Medley

Roasted Vegetable Medley

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  • Season: In a large bowl, toss the vegetables with olive oil, salt, pepper, herbs, and garlic.
  • Roast: Spread the veggies in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway through, until edges are golden and vegetables are tender.
  • Serve: Enjoy hot as a side dish or allow to cool slightly and use in salads, grain bowls, or wraps.

    • 🌈 Optional Add-Ins & Variations

    • Add Protein: Toss in cooked chickpeas or cubes of tofu before roasting.
    • Sprinkle Cheese: Crumble some feta or sprinkle parmesan right before serving.
    • Add a Drizzle: Finish with a splash of balsamic glaze or lemon juice for brightness.
    • Spice It Up: Add crushed red pepper flakes or smoked paprika for a kick.

    🥗 Serving Suggestions

    • Pair with grilled chicken, salmon, or a plant-based protein
    • Serve over quinoa, rice, or couscous for a hearty bowl
    • Use as a filling for wraps or sandwiches
    • Toss into a pasta dish with a splash of olive oil or pesto

    🧊 Storage Tips

    • Refrigerator: Store in an airtight container for up to 4–5 days.
    • Reheat: Warm in the oven or skillet to restore crispness. Great cold, too!

    Final Thoughts

    A Roasted Vegetable Medley is more than just a side—it’s a celebration of fresh, seasonal produce with endless possibilities. Whether you’re trying to eat more veggies, clear out the fridge, or just enjoy a low-effort, high-reward dish, this recipe belongs in your weekly rotation.

    Tip: Roast a double batch—you’ll find yourself reaching for leftovers all week long!

    Would you like a printable version or Pinterest-friendly graphic for this recipe? I can help with that too!