Roasted Vegetable Medley

READY IN: 1hr 25mins
Recipe by Studentchef

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.

Top Review by White Rose Child

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!

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F.
  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. Add olive oil and red wine vinegar and coat all vegetables using your hands.
  4. Add garlic powder, salt and pepper and mix well.
  5. Bake in the oven for 1 hour and 15 minutes. Serve warm.

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