This is definitely the summer of vegetables for me. When we first did our grocery shopping at the beginning of the month I had so many veggies to choose from I decided just to throw a bunch of them all together in one dish. Turned out to be an excellent side dish! This recipe is really adaptable, as you can add or omit whatever are your favorites or those that you don’t like (beets aren’t generally very popular). I paired with with mashed caluflower (recipe coming soon), bbd’d chicken, a salad and some rolls. Mmmm… what a wonderful meal! Think you’ll like it? I do!
Roasted Veggie Medley
This Roasted Veggie Medley is an excellent side dish that is very adaptive to all tastes!
- 1 zucchini
- 2 carrots peeled
- 1 onion
- 1 beet peeled
- 1 c. mushrooms
- Salt & pepper to taste
- Olive oil
- Preheat oven to 425.
- Chop your veggies in to medium sized chunks.
- In a large bowl mix together all chopped vegetables (except beets) and drizzle generously with olive oil (approx 2-3 tbsp.). In a separate bowl drizzle beets with 1 tbsp. olive oil.*
- Place all vegetables in a 9x13 baking dish. Salt & pepper to taste.
- Bake 45-60 minutes until vegetable are tender.
[My 2 Cents]
Of course you could mix all the veggies in one bowl. I chose not to because beets immediately dye everything they touch. So to avoid all of my veggies being purple, I mixed them separately and then just sprinkled the beets throughout.