Vegetable Medley

A vibrant mix of garden-fresh vegetables, sautéed to perfection and bursting with color, flavor, and wholesome goodness. This delicious vegetable medley brings together crisp bell peppers, tender zucchini, asparagus, and more, creating the perfect balance of texture and taste. Whether served as a side or the star of the plate, it’s a healthy, flavorful feast in every bite!

Nutrient-Packed Vegetable Medley: A Healthy, Low-Starch Side

This vibrant Vegetable Medley features a delicious combination of bell peppers, green beans, asparagus, zucchini, garlic, cauliflower, broccoli, and butternut squash— all low-starch vegetables rich in essential vitamins, minerals, and fiber.

This nutrient-dense side dish pairs perfectly with lean proteins, making it a wholesome addition to any meal. Ideal for meal prepping, this recipe allows you to cook in bulk and enjoy quick, healthy meals throughout the week, ensuring convenience without compromising on nutrition.

Vegetable Medley Ingredients

• Fresh or Frozen Green Beans
• Bunches of Asparagus
• Bell Peppers
• Zucchini
• Butternut Squash
• Broccoli
• Cauliflower
• Garlic Cloves
• Avocado or Olive Oil
• Ground Turmeric
• Ground Paprika
• Salt and Pepper

Prepping the Vegetable Medley

1. First, prep all of the vegetables to ensure they are ready to roast.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. Then, divide the vegetables between two sheet pans.
   • Note: I typically roast the broccoli and cauliflower together; the other vegetables on the other baking sheet.
4. Next, drizzle 1/2 tbsp. of oil over each sheet pan of vegetables.
5. Then, sprinkle the turmeric, paprika, salt, and pepper over all of the vegetables.
6. Finally, toss the vegetables and spices together until well coated.

Roasting, Serving, and Storing the Vegetable Medley

1. Once the oven has preheated, place the two sheet pans into the oven.
2. Next, roast for 20-25 minutes, or until the vegetables are softened with a little roasted color (light brown) on the edges.
3. Then, remove the roasted vegetable medley from the oven and set on the stove to cool slightly.
4. Finally, spoon the roasted vegetables onto a serving platter or into airtight containers for meals throughout the week.
   • Note: The vegetables will stay fresh for up to 1 week in airtight containers and in the refrigerator.

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Vegetable Medley

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A vibrant mix of garden-fresh vegetables, sautéed to perfection and bursting with color, flavor, and wholesome goodness. This delicious vegetable medley brings together crisp bell peppers, tender zucchini, asparagus, and more, creating the perfect balance of texture and taste. Whether served as a side or the star of the plate, it's a healthy, flavorful feast in every bite!

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Ingredients

• 1 lb. of Fresh or Frozen Green Beans
• 2 Bunches of Asparagus, Sliced in Half
• 3 to 4 Julienned Bell Peppers (Red, Orange, or Yellow)
• 4 Zucchini, Quartered
• 1 lb. Butternut Squash Cubes
• 1 Head of Broccoli, Chopped
• 1 Head of Cauliflower, Chopped
• 4 Garlic Cloves, Smashed
• 1 tbsp. Avocado or Olive Oil, Divided
• 2 tbsp. Ground Turmeric
• 2 tbsp. Ground Paprika
• Salt and Pepper to Taste

Instructions

Prepping the Vegetable Medley

1. First, prep all of the vegetables to ensure they are ready to roast.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. Then, divide the vegetables between two sheet pans. (Note: I typically roast the broccoli and cauliflower together; the other vegetables on the other baking sheet.
4. Next, drizzle 1/2 tbsp. of oil over each sheet pan of vegetables).
5. Then, sprinkle the turmeric, paprika, salt, and pepper over all of the vegetables.
6. Finally, toss the vegetables and spices together until well coated.

Roasting, Serving, and Storing the Vegetable Medley

1. Once the oven has preheated, place the two sheet pans into the oven.
2. Next, roast for 20-25 minutes, or until the vegetables are softened with a little roasted color (light brown) on the edges.
3. Then, remove the roasted vegetable medley from the oven and set on the stove to cool slightly.
4. Finally, spoon the roasted vegetables onto a serving platter or into airtight containers for meals throughout the week. (Note: The vegetables will stay fresh for up to 1 week in airtight containers and in the refrigerator).

Nutrition Information:

Yield: 8 Serving Size: 1 c
Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 76mgCarbohydrates: 26gFiber: 10gSugar: 9gProtein: 6g