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    You are in: Home / Recipes / Roasted Vegetable Medley Recipe
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    Roasted Vegetable Medley

    Roasted Vegetable Medley. Photo by White Rose Child

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Studentchef's Note:

    This was something I came up with yesterday, virtually on the spot. I was hungry for some warm vegetables and came up with this. These are vegetables that I already had so luckily I didn't have to go out to get anything. the only thing with this recipe is that the each vegetable is cut differently.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
    3. 3
      Add olive oil and red wine vinegar and coat all vegetables using your hands.
    4. 4
      Add garlic powder, salt and pepper and mix well.
    5. 5
      Bake in the oven for 1 hour and 15 minutes. Serve warm.

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    Ratings & Reviews:

    • on February 07, 2009


      Wonderful, Studentchef! As I couldn't find zucchini in the winter, I subbed a yellow pepper. Also an extra tsp. each of olive oil and vinegar, and 1/4 tsp. salt. I'm glad I checked them after 1 hour, as they were rather blackening at that point, but my family still thought they tasted terrific. We'll be having this again! (Lovely meal with baked potatoes.)Thanks for posting!! UPDATE: has become a family favorite!! Would recommend this one to anybody- yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Vegetable Medley

    Serving Size: 1 (211 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 81.7
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 27.8 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 2.6 g
    Sugars 4.6 g
    Protein 2.6 g

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