Roasted Vegetable Medley


  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)


  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss together the bell peppers, zucchini, yellow squash, red onion, and garlic with the olive oil, thyme, rosemary, salt, and black pepper.
  3. Spread the vegetables out in a single layer on a large baking sheet.
  4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring once or twice during cooking.
  5. Serve the roasted vegetable medley hot, garnished with chopped fresh parsley if desired.

Enjoy your delicious and healthy roasted vegetable medley!

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