Roasting vegetables brings out the flavor profiles of the vegetable, caramelizing the natural sugars and creating a mouth-watering experience.

The aromas and colorful bouquet of vegetables, roasted until the natural sugars caramelize, is enough to convert any veggie skeptic into reaching for seconds.

If you want to add an intensely rich and flavorful side dish to any meat dish, this mixed vegetable medley bake will hit the spot.

This recipe for mixed vegetable medley bakes uses summer veggies, such as sweet and regular potato, eggplant, zucchini, ripe tomatoes, and green beans roasted in olive oil with aromatic seasoning until the natural sugars caramelize to create a delicious side dish.

Combining vegetables and spices creates a harmony of flavors that complement each other and is perfect to accompany pork, chicken, or fish. If you're lucky to have any leftovers, they make the perfect couscous salad for lunch the next day.

What Is A Mixed Vegetable Medley

Egyptians call it 'Awerma', Greeks know it as 'Briam', Turks refer to it as 'Turli', and the French have their famous 'Ratatouille'.

Medleys are a mix of different ingredients, complementing each ingredient's flavors and textures. The mixture of color and aromas from the various vegetables and the caramelization adds depth to broader dishes.

What Makes This Recipe A Winner

Roasting has this magical way of coaxing sweetness and complexity from almost any vegetable. It intensifies & concentrates the usual subtle flavors of different vegetables.

No one likes mushy vegetables, so I love roasting all sorts of vegetables. The veggies are tender yet still retain their crisp texture.

It’s a simple and fast way to make a tasty and healthy side dish that takes little time to prep with minimal attention. Just stir the mix once or twice to ensure even roasting, leaving plenty of time to concentrate on the rest of the meal.

• The combination of vegetables compliments each other’s flavors
• Easy and quick to make
• Needs little supervision
• Veggies are tender yet still have that crispy texture
• It can accompany a variety of different meats
• You can easily substitute vegetables if there is something you don’t eat
• Extremely nutritious
• Visually pleasing

Tips To Make The Perfect Mixed Vegetable Medley

Not all vegetables cook for the same duration of time or temperature. So, the key to a perfect mixed vegetable medley is to chop the vegetables about the same bite size and to roast your vegetables in groups of similar types of veggies, e.g., eggplant and zucchini.

• Pick your favorite vegetables.
• Cut your vegetables into similar-sized blocks.
• Pair and roast similar vegetables together before adding other veggies.
• Roast your veggies at different stages. Start with the ones that are the longest and hardest veggies to roast, like potatoes. Add other veggies to the dish according to the time needed to roast them.
• Use an ovenproof dish.
• Be generous with your olive oil.

Here is a pro tip when roasting veggies.

• Don't overcrowd your dish. Give your vegetables enough space for them to roast evenly.
• If you want mushrooms, sauté them in a separate pan to avoid a watery bake.

Roasted Vegetable Medley Ingredients

The vegetables for your roasted medley can be found at most supermarkets or fresh grocers. The bonus about this dish is that you can easily substitute ingredients if they are out of season or don't like a specific type.

The Potatoes

First, start your baking with the mighty potatoes. I used one regular and one sweet.

For regular potatoes, it's always best to look for floury type potatoes; these produce that crispy outer that we all love.

Before baking, you can par-boil your potatoes; this helps remove the starch and help gets that crispy skin. Another option is to soak your peeled potatoes in cold water for an hour before roasting them. This removes some of the starch and gets those crispy outer edges.

Eggplant And Zucchini

The delightful duo; eggplant and zucchini. These are vegetable friends and can be added simultaneously to the bake.

Choose eggplants that have a shiny luster with tight skin and firm flesh. If you prepare your eggplant a while before roasting, the white flesh may turn brown due to oxidization called enzymatic browning, but they are still safe to eat.

Some people remove the skin of the eggplant, but it adds vibrant color to the dish and is packed with important nutrients.

Zucchini, also known as courgette or baby marrows, is a summer squash vegetable high in fiber and is important for digestion. Although it's overseen as a superfood because it is not brightly colored, it's packed with vitamins, minerals, and antioxidants.

It's a versatile vegetable with dozens of recipes and is delicious raw or cooked.

Onions

The best onions for roasting are yellow onions. They have strong flavors but are mellow when cooked and become sweet and flavorful, releasing natural sugars that help with the caramelization process in the oven.

Cut onions into wedges to retain some of their flesh and disappear during caramelization.

Tomatoes

Adding tomatoes adds a sweet acidic nuance to the dish that intensifies with roasting.

However, it's best to use Roma tomatoes, also known as Italian or plum tomatoes. These have thicker skins and fruit walls, with fewer seeds; their flesh is also dense and has less juice, making them ideal for roasting.

It's best not to peel the tomato to prevent the flesh from melting during roasting.

Green Beans

Last but not least is the delicate green beans. They add buttery and nutty flavors that are intensified when roasted. Younger beans taste sweeter, while older green beans are more bitter.

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C).

2. Clean and cut the russet potato, sweet potato, eggplant, zucchini, and tomatoes into uniform slices, about ½ inch thick. Halve or quarter larger slices. You can keep the skin on for extra nutrients and texture or remove it if you prefer.

3. Lightly oil an oven-proof dish like a cast iron pot or any baking dish. Add both potatoes to the dish, season with a pinch of salt, and drizzle with olive oil. Scatter some oregano leaves over the potatoes and mix gently to coat.

4. Continue layering the eggplant, zucchini, onions, garlic, tomatoes, and green beans separately in the dish, seasoning each layer with salt and drizzling with olive oil as you go. If using optional vegetables, include them in the layers as desired.

5. Pour the tomato puree evenly over the assembled vegetables. Gently shake the dish and use a spoon to help distribute the sauce throughout the dish.

6 Add a final olive oil drizzle and a salt sprinkle on top. If using optional herbs, scatter them over the top. Bake the uncovered dish for 45-60 minutes or until the vegetables are tender and caramelized around the edges.

7. Sprinkle crumbled feta cheese on top before serving for added deliciousness (optional)

What To Serve With A Mixed Vegetable Medley

A mixed vegetable medley bake accompanies almost any meat, from grilled meat and fish to chargrilled chicken.

Here are some serving suggestions for delicious roasted vegetables.

• Chicken, whichever way it is cooked, pairs well with roasted veggies.
• By slightly adjusting the recipe, you can add a red wine reduction to enhance the flavors of the vegetables, complementing the venison meat.
• Don't feel like meat; the roasted vegetables alone make a delicious bake smothered in cheese with a fresh French baguette.
• Leftover roasted vegetables can be added to couscous for a healthy lunch salad.

Check out the complete list of 23 dishes to server with Ratatouille here

Substitutions

If you need to substitute any key vegetables in the dish for dietary or personal reasons, we list a few ideas to help you find the perfect substitute.

• Swap potatoes for something with fewer carbohydrates, like the jicama. The jicama is a member of the potato family with a similar texture but contains fewer carbs. It has a sweet, nutty flavor that does well in roast dishes. Because it doesn't soften like a potato, the texture is crunchier.
• If eggplants differ from your idea of a tasty veggie, substitute them for portobello mushrooms. These are giant meaty vegetables with a similar texture to eggplants.
• Zucchini can be replaced with petty pans to add more color variety to the dish.
• Replacing yellow onions with red onions is also great for adding extra color. The onions are more pungent than yellow onions, but they quickly mellow when cooked.
• Asparagus makes an ideal substitute for green beans both in texture and taste. They are generally neutral with a hint of bitterness that is receptive to the surrounding flavors.

Equipment

To make this deliciously easy recipe, you will need,

• A cutting board
• Sharp knife
• Ovenproof dish
• Oven

Frequently Asked Questions

How Long Will My Mixed Vegetable Medley Last In The Fridge?

You can refrigerate your leftover roasted veggies in airtight containers for three to five days. Freezing them in airtight containers or vacuum-sealed bags to prevent freezer burn will last two to three months.

How Do I Reheat My Mixed Vegetable Bake?

Reheating your roasted veggies from the previous night in the microwave is the quickest. Still, it can make your veggies limp and soggy. Another way is to pop them into your air fryer for a quick warm-up. I find it best to pop them back into the oven to crisp them up gain.

What Can I Do With Leftover Baked Vegetables?

The list of ideas and recipes you can incorporate leftover mixed vegetables into is endless. We share some ideas to get you inspired. The following day, chop them into smaller pieces and add them to an omelet. Make vegetable frittatas or add them to your food processor to make a past to create delicious intensely flavored veggie burgers. They also make tasty toppings for pizzas.

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