top of page

Roasted Vegetable Medley

This versatile recipe, inspired by the vegetable selection in this week's box, can be enjoyed as both a main dish and a side dish. It offers the freedom to be creative by adding other fruits and vegetables or adjusting quantities to suit personal preferences and desired level of doneness. Enjoy the flavour and nutritious roasted vegetable medley!


Prep Time: 15 minutes Cook time: 25 minutes

Serves: 3- 4 person


· 1 cup green beans, trimmed.

· 1 cup diced pumpkin.

· 1 zucchini, sliced.

· Broccoli cut to smaller pieces.

· Onions diced.

· Red bell pepper chopped.

· 1 cup sliced mushrooms.

· 2 tablespoons olive oil

· 1teaspoon garlic powder

· 1 teaspoon dried thyme Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).

  2. In a large mixing bowl, combine the green beans, diced pumpkin, sliced zucchini, broccoli, onions, red pepper, chopped red bell pepper, and sliced mushrooms.

  3. Drizzle olive oil over the vegetables and toss them to coat evenly.

  4. Sprinkle garlic powder, dried thyme, salt, and pepper over the vegetables. Toss again to ensure they are well-seasoned.

  5. Spread the seasoned vegetables in a single layer on a baking sheet.

  6. Place the baking sheet in the preheated oven and roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.

  7. Remove from the oven and serve the roasted vegetable medley as a delicious side dish.


To store:

Transfer the roasted vegetables to an airtight container or sealable bag. Store in the refrigerator for up to 3-4 days.

The texture of the roasted vegetables may slightly change upon reheating, and they might not be as crispy as when freshly roasted.


bottom of page