This vibrant, colorful medley is a full of flavor and low carb veggies. Roasted Vegetable Medley is quickly becoming a family favorite.
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Ingredients for Roasted Vegetable Medley
1 red onion, sliced and quartered
1 orange or yellow bell pepper, sliced and cut in half
4 small fresh zucchini, cut into chunks
1 pound of fresh asparagus, cut into 2-inch pieces
2 tablespoons cold pressed extra virgin olive oil
1 ½ tablespoons nutritional yeast
1 ½ tablespoons Garlic Herb Mix
½ pound fresh Baby Bella or Crimini mushrooms, quartered and set aside
Ingredients for Roasted Vegetable Medley
Heat oven to 400° F. Place vegetables in a 13″ by 9″ baking dish (Save the mushrooms! They don’t need as much cooking time.), drizzle with olive oil, and sprinkle with nutritional yeast and Garlic Herb Mix.
Roast, uncovered for 20 minutes. Add mushrooms, toss together to combine, and continue cooking for an additional 5 to 10 minutes, or until vegetables reach desired tenderness. Toss together one more time and serve. Enjoy!
Print Roasted Vegetable Medley to save for later:
- 1 red onion, sliced and quartered
- 1 orange or yellow bell pepper, sliced and cut in half
- 4 small fresh zucchini, cut into chunks
- 1 pound of fresh asparagus, cut into 2-inch pieces
- 2 tablespoons cold pressed extra virgin olive oil
- 1 ½ tablespoons nutritional yeast
- 1 ½ tablespoons Garlic Herb Mix
- ½ pound fresh Baby Bella or Crimini mushrooms, quartered and set aside
- Heat oven to 400° F. Place vegetables in a 13" by 9" baking dish (Save the mushrooms! They don't need as much cooking time.), drizzle with olive oil, and sprinkle with nutritional yeast and Garlic Herb Mix.
- Roast, uncovered for 20 minutes. Add mushrooms, toss together to combine, and continue cooking for an additional 5 to 10 minutes, or until vegetables reach desired tenderness. Toss together one more time and serve. Enjoy!
