Name: Roasted Vegetable Medley Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups broccoli florets; 3 cups cauliflower florets; 3 cups chopped carrots (cut into ¼-inch thick coins); 3 cups chopped summer squash (like zucchini and yellow squash); 3 Tbsp olive oil; 1 Tbsp seasoning blend; ½ tsp salt

There’s something deeply satisfying about the sweet caramelization and tender bite that roasting brings out in veggies. This Roasted Vegetable Medley Recipe is my go-to whenever I want a fuss-free, colorful side that feels both hearty and healthy — it’s like a warm hug from the oven.

roasted vegetable medley - Serving Suggestion

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Medley Recipe
Top Tip
How to Serve Roasted Vegetable Medley Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Medley Recipe

Why You'll Love This Recipe

Honestly, I find this Roasted Vegetable Medley Recipe so comforting because it’s simple yet versatile, and it lets the natural flavors of each veggie shine. Plus, it’s an all-in-one way to get a bunch of healthy, vibrant vegetables on your plate without a lot of hassle.

Simple Preparation: Chop, toss, roast — minimal steps but maximum flavor.
Flavorful Results: Light seasoning lets the natural sweetness and earthiness of veggies stand out.
Customizable: You can swap veggies or seasoning based on what you have or what you like.
Great for Any Meal: It pairs well as a side, a salad topping, or even tossed into grains for a wholesome bowl.

The image shows a close-up of a tray full of roasted vegetables with about four main types: bright orange carrot slices, white cauliflower florets with slight browning, yellow squash pieces with light charring, and green broccoli florets. Each vegetable layer blends together, resting on a white tray with visible seasoning bits scattered on them. The textures range from soft and slightly crispy edges on the cauliflower and squash to firmer broccoli with tiny buds visible. The colors are warm and vibrant, creating an inviting look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Roasting brings out the best in these vegetables because they have different textures and roasting times that complement each other — broccoli and cauliflower get crispy and tender, carrots snap and caramelize, and summer squash softens and takes on a lovely golden color. Here’s why I choose each one:

Flat lay of fresh broccoli florets, cauliflower florets, bright orange carrot coins, sliced green zucchini and yellow summer squash, a small white ceramic bowl of golden olive oil, a small white bowl of mixed seasoning powder, and a small white bowl of salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli florets: They crisp up beautifully and add a pleasant earthiness with slight bitterness that balances out sweeter veggies.
Cauliflower florets: Mild and tender when roasted, these add bulk and soak up any seasoning and oil like a champ.
Chopped carrots: The natural sweetness intensifies with roasting, giving a nice contrast in flavor and texture.
Chopped summer squash (zucchini and yellow squash): These cook faster and provide a velvety softness and subtle sweetness.
Olive oil: A little goes a long way in helping vegetables roast evenly and develop that sought-after golden color.
Seasoning blend: I like to keep it simple but flavorful, whether it’s herbs de Provence, garlic powder, or your favorite blend—this ties all the veggies together.
Salt: Essential for seasoning and enhancing all the natural flavors across the medley.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Roasted Vegetable Medley Recipe depending on the season and who I’m cooking for. Sometimes I’ll add a sprinkle of smoked paprika or toss in sweet potatoes for extra heartiness. Don’t be afraid to experiment — it’s forgiving!

Variation: One winter, I swapped summer squash for butternut squash and added a dash of cinnamon – it turned into a cozy, sweet twist perfect for chilly nights.
Dietary tweaks: This is naturally vegan and gluten-free, but you can boost protein by tossing roasted chickpeas or your favorite nuts on top.
Spice it up: Add chili flakes or a drizzle of hot honey after roasting for a surprising kick.
Air fryer option: I’ve also cooked this medley in my air fryer for about 20-25 minutes on 375°F, which crisps veggies even more quickly.

Step-by-Step: How I Make Roasted Vegetable Medley Recipe

Step 1: Prep Your Veggies and Oven

Start by preheating your oven to 400°F (204°C) — this temperature is perfect for caramelizing without drying things out. While that’s warming, chop all your vegetables into bite-sized pieces; aim for uniform sizes so everything cooks evenly. I usually cut carrots into thin coins so they become tender without being mushy.

Step 2: Toss with Olive Oil and Seasoning

In a large bowl (or right on your baking sheet if you’re feeling minimal), add the vegetables. Drizzle with olive oil and sprinkle the seasoning and salt evenly. Toss everything together until the veggies look lightly coated — this thin layer is key to crispness and flavor.

Step 3: Spread and Roast

Arrange the veggies in a single layer on a baking sheet. This prevents steaming and helps achieve that tasty roast. Pop them in the oven and roast for 45 to 60 minutes, flipping everything halfway through. Keep an eye on the broccoli — if it starts browning too quickly, pluck it off the pan to avoid burning, then add it back at the end just to warm through.

Step 4: Serve Warm and Enjoy

Once everything is tender and nicely caramelized, take the pan out and serve immediately. I love pairing it with a Lemon Tahini Sauce for a creamy, tangy contrast, but it’s also fantastic just as is or with a sprinkle of fresh herbs.

Top Tip

From countless batches in my kitchen, I've learned a few things that really make a difference when roasting this vegetable medley. These simple tweaks can elevate your veggies from good to wow.

Even Cutting: Make sure vegetables are cut to roughly the same thickness so everything roasts evenly; uneven pieces mean some get mushy while others are still crunchy.
Don’t Overcrowd: Crowding the pan traps moisture and leads to steaming, not roasting. It’s better to use two pans or roast in batches if needed.
Flip Halfway: Flipping the veggies at the 30-minute mark helps develop that gorgeous color and ensures even cooking.
Use High-Quality Olive Oil: The flavor of the oil really shines here, so using a good quality extra virgin is well worth it.

How to Serve Roasted Vegetable Medley Recipe

A silver baking tray placed on a white marbled surface is filled with a mix of roasted vegetables including bright green broccoli florets, white cauliflower pieces with light brown roasted edges, sliced orange carrots, and chunks of green zucchini and yellow squash. A small round white bowl filled with creamy white dipping sauce sits near the top right corner of the tray, partially surrounded by the vegetables. The roasted vegetables have a slightly crispy texture from roasting, showing some browned spots. The colors are vivid and the vegetables are spread evenly across the tray. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle freshly chopped parsley or basil over the veggies right before serving for a pop of color and freshness. A little squeeze of lemon juice or a dusting of Parmesan also adds a nice finishing touch if you’re not keeping it vegan.

Side Dishes

This Roasted Vegetable Medley is a dream paired with grilled chicken, baked fish, or quinoa pilaf. I often serve it alongside roasted sweet potatoes too for a double dose of yum and nutrition.

Creative Ways to Present

For a dinner party, I like to pile the medley on a large wooden board with bowls of dips like hummus and tzatziki. It looks rustic and inviting, and guests love the easy self-serve vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they last up to 4 days. The flavor is still great, though the veggies lose a bit of their crispness, so reheating properly makes all the difference.

Freezing

I generally don’t freeze this medley because the texture of some vegetables like summer squash suffers after thawing. But if you need to, flash freeze in a single layer then transfer to a freezer-safe bag — just expect a softer texture upon reheating.

Reheating

To reheat, I spread the leftovers on a baking sheet and pop them in a 375°F oven for about 10 minutes. This refreshes the crisp edges much better than microwaving, which can make things soggy.

Frequently Asked Questions:

Can I use frozen vegetables in this Roasted Vegetable Medley Recipe?

Frozen vegetables tend to release more moisture and may not roast as well, often resulting in steaming instead. I recommend using fresh vegetables for the best texture and flavor in this recipe.

How can I make the roasting faster?

If you want to speed things up, cut vegetables into smaller, uniform pieces and consider roasting at a slightly higher temperature, around 425°F. Keep an eye on them to avoid burning, and stir every 15-20 minutes for even cooking.

Can I add other vegetables to this medley?

Absolutely! This recipe is very versatile. You can add peppers, cherry tomatoes, green beans, or even Brussels sprouts. Just adjust the roasting time according to the density of the vegetables you add.

What seasoning works best with this Roasted Vegetable Medley Recipe?

I prefer simple seasoning like garlic powder, dried herbs, salt, and pepper to let the vegetables’ flavor shine. However, you can experiment with smoked paprika, cumin, or even a sprinkle of Parmesan for variety. Fresh herbs added after roasting are also fantastic.

Final Thoughts

This Roasted Vegetable Medley Recipe is one of those kitchen staples that always feels like a little victory. It’s approachable, adaptable, and endlessly satisfying. I hope when you make it, you find the same joy in those caramelized edges and the cozy warmth it brings to your table — it’s honestly become a favorite in my home, and I can’t wait for you to make it yours.