Baked Vegetable Medley Recipe
Baked Vegetables—just the name brings warm, cozy, and nourishing vibes straight from the oven to your table! This Baked Vegetables Medley With Herbs is a colorful, delicious, and feel-good recipe that combines vibrant seasonal veggies tossed in olive oil and fragrant herbs, baked until perfectly tender and caramelized. Whether you serve it as a side, a light meal, or a healthy snack, this dish brings the magic of wholesome ingredients to life with minimal effort.
Servings: 4
Calories: 196kcal
Ingredients
- Carrot - 1
- Button mushrooms - 2-3
- Zucchini – 1
- Potato - 1 medium
- Capsicum - 1
- Baby corn - 5-6
- Beans- 6-8
- Log beans- 4-5
- Shallots - 5-6
- Broccoli - 3-4 average florets
- Garlic - 3-4 pods, crushed
- Lemon juice - 2 teaspoons
- Salt to taste
- Spices
- Black pepper crushed – 1 tsp.
Option 1- for baking
- Rosemary, dried – ¼ tsp
- Oregano powder- ¼ tsp
- For seasoning
- Olive oil
Option 2 - for stir-fry
- Oil - 1 ½ tbsp
- Onion - 1, finely chopped
- Turmeric – ¼ tsp
- Coriander leaves for garnishing
Instructions
- Cut all vegetables to 1 inch thin pieces.
- Peel the shallots and add them to the vegetables.
- Cut the mushrooms in four and add them too.
- Mix all the vegetables in a big vessel.
- Add crushed garlic, lemon juice, salt, crushed pepper and all other spices (option 1, baking).
- Line a baking tray with oil and spread out the vegetable mix evenly.
- Bake for about 15 minutes on 180 degree c.
- Remove the tray, toss the vegetables over and bake for 10 more minutes at 180 degrees.
- Season with olive oil and a pinch of oregano powder.