Roasted Vegetable Medley

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Looking for a flavorful and easy way to get your veggies in? Try my Roasted Vegetable Medley that is loaded with power foods, actually tastes great, and all cooks together easily in the oven! These one roasted vegetable are great warm or cold if you want to pack to take for lunch. And this makes a big batch too which is great for meal prep!

I have to admit that I am not the best at getting all my veggies in very often. Of course yes I cook with them in dishes, etc. but straight up eating broccoli, cauliflower? No, doesn’t happen that often. One way I do enjoy vegetables is by making this Roasted Vegetable Medley.

This is very simple and produces quite a bit so its a greal meal prep idea for lunches for the week. I like to eat this Roasted Vegetable Medley warm or cold when I pack it for lunch on the go. Lightly seasoned, these vegetables have a little kick with the addition of red pepper flakes and jalapenos.

Ingredients needed for Roasted Vegetable Medley

Watch the Video Below!

How to make this Oven Roasted Vegetables

To make this Roasted Vegetable Medley, all you have to do is chop and slice all the vegetables and spread them out on a foil lined baking sheet (for easy clean up).

Next drizzle with olive oil and sprinkle red pepper flakes and salt (or any other seasoning you would like toadd).

Bake about 30 minutes or until the cherry tomatoes start to burst.

Store in airtight container in refrigerator and snack as the week goes on! Or rewarm it up as a side for dinner!

Roasted Vegetable Medley

This Roasted Vegetable Medley is great for meal prep, healthy lunches, or anytime you want to eat more vegetables. Great warm or cold!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Lunch, Side Dish

Servings 8 servings

Ingredients

  

• 1 head broccoli removed from the stem, chopped
• 1 head cauliflower removed from the stem, chopped
• 1 15.5 oz can garbanzo beans drained
• 6 mini sweet peppers sliced
• 1 cup cherry tomatoes
• 2 jalapenos optional, chopped
• 1/2 tbsp red pepper flakes
• 3-4 tbsp olive oil more or less to your liking
• salt to taste optional

Instructions

 

• Spread all vegetables out on a foil lined baking sheet.
• Add garbanzo beans.
• Season with red pepper flakes and salt.
• Drizzle with olive oil. Store everything around to combine well.
• Bake at 350 for 30 minutes.

Video

Keyword Healthy recipes, Meal prep ideas, peppers, Roasted Vegetables, Side dish, vegetables

Like this healthy recipe? Make sure to check out my Cranberry Tuna Lettuce Boats or my Slow Cooker Roasted Chicken and Summer Vegetables posts!

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And I would love to hear if you make this so stop on back 🙂