Roasted Vegetable Medley
This nutritious recipe for a Roasted Vegetable Medley is well worth the few short minutes it’ll take to prepare. Once it’s in the oven roasting for thirty minutes, you can move on to something else in the kitchen. This is the perfect roasted vegetable recipe to make in the autumn during harvest time, because it includes all of the best harvest produce that’s available in such abundance at that time of year. It makes for a hefty side dish that can also work well for winter, spring, or summer – simply because it adds so much colour and warmth to any entree. When it comes to nutritional value, you are indeed eating the rainbow when you hunker down with your veggie medley. There’s such a broad spectrum of nutrients included here, with potassium-rich parsnips, phosphorus-dense zucchini, and tomatoes and acorn squash which are both very high in vitamins A and C. You’ll also get substantial quantities of calcium and iron. It’s a favourite vegan and vegetarian recipe that could even be served as a main meal because it’s already got everything you need.
This roasted vegetable medley is a great accompaniment to your easy dinners a family friendly meal idea. If you love veggie foods, you are going to love this easy recipe idea. And this roasted vegetable medley looks as good as it tastes, full of colorful vegetables to make this veggie food idea perfect any night of the week. You could also enjoy this family-friendly meal idea for lunch. This is a good recipe idea to get a few serving of vegetables into your day. With acorn squash, zucchini, parsnips, leeks, and grape tomatoes, veggie foods never looked so good. This roasted vegetable medley is a good way to use up that summer harvest of veggies you may have; it's also a good excuse to pick up more vegetables at the farmers market. For the full roasted vegetable medley recipe, you will want to take a look at the Grandmothers Kitchen site.
This roasted vegetable medley is an easy dinner idea that you can enjoy as a side dish or eat on its own as a healthy meal idea. On hot days you can make this roasted vegetable medley on the barbecue, so you have a family friendly meal idea without heating up the house. For an easy dinner idea you might make some chicken breasts or a steak on the barbecue or in the oven, and for the vegetarians out there, you can cut up some tofu and add it to the roasted vegetable medley. This healthy roasted vegetable medley is a veggie food recipe you can enjoy all year long.
This roasted vegetable medley is just one of the ways you can enjoy acorn squash. Acorn squash is a healthy vegetable that is named after its acorn-like shape. Acorn squash is high in antioxidants, beta-carotene, and vitamin C. You can roast up an acorn squash on its own, by cutting it in half, removing the seeds and strands with a spoon, then brushing with some olive oil and a sprinkle of Himalayan salt. Roast the acorn squash as a family friendly meal idea in a preheated oven of 400 degrees. Put the acorn squash pieces, skin sides down, on a parchment-lined baking sheet. Bake the acorn squash halves until they are tender when pierced with a fork, which should take about 40 minutes.
Another easy dinner idea that you can enjoy on its own is some roasted and stuffed acorn squash. This is the perfect recipe for you if you enjoy veggie foods. Fill a halved acorn squash that has the seeds removed with some brown rice, ground beef and or black beans. Drizzle some olive oil onto the acorn halves, sprinkle with some Himalayan salt and some black pepper. Then roast the acorn squash in a 400 degree preheated oven until it is golden brown. This acorn squash recipe should take about 35 minutes, and is a lovely family friendly meal idea you will love. Use acorn squash in a soup recipe with some turmeric, as the perfect fall easy dinner idea. Or enjoy some roasted acorn squash with some garlic and parmesan sprinkles. If you have a salty snack craving, this veggie food idea is a healthy way to go. Preheat the oven to 400 degrees, slice the acorn into 1/2 inch half moons. Then toss with some olive oil, parmesan cheese, garlic powder and black pepper. Bake the squash pieces for about 30 minutes until tender. **
This is a printable recipe.
1 acorn squash, washed, remove the seeds and cut into wedges
1 8-inch zucchini
1 parsnip, peeled and cut into rounds
2 leeks, washed and cut into long lengths
16 grape tomatoes
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 425F.
Drizzle with olive oil onto the bottom of the baking pan.
Arrange all the prepared vegetables into the baking pan.
Sprinkle with salt and pepper.
Cover with foil.
Place into the preheated oven and bake for 30-35 minutes or until vegetables are fork tender.
Remove from the oven and serve.
Nutrition Facts for: Roasted Vegetable Medley From Grandmother's Kitchen
Ingredients: Acorn squash, zucchini, parsnip, leeks, grape tomatoes, olive oil, salt, black pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 256, Calories from Fat 76, Total Fat 8.4g 13%, Saturated Fat 1.2g 6%, Cholesterol 0mg 0%, Sodium 330mg 14%, Potassium 1953mg 56%, Carbohydrates 45.7g 15%, Dietary Fiber 11.8g 47%, Sugars 17.4g, Protein 6.7g, Vitamin A 92%, Vitamin C 167%, Calcium 12%, Iron 16%
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