Name: Roasted Vegetable Medley Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups broccoli florets; 3 cups cauliflower florets; 3 cups chopped carrots (cut into ¼-inch thick coins); 3 cups chopped summer squash (like zucchini and yellow squash); 3 Tbsp olive oil; 1 Tbsp seasoning mix*; ½ tsp salt

There’s nothing quite like the simple magic of roasting veggies to bring out their natural sweetness and smokey depth. This Roasted Vegetable Medley Recipe combines tender-crisp broccoli, cauliflower, carrots, and summer squash, tossed with just olive oil and seasoning, to create a dish that’s both comforting and vibrant.

A silver tray holds a mix of roasted vegetables layered without overlap: bright green broccoli florets with a rough texture, pale off-white cauliflower pieces with slightly browned edges, deep orange carrot slices cut diagonally, and chunks of yellow and green zucchini, all showing a light char and seasoning. On the top right corner of the tray is a small white bowl filled with creamy white dipping sauce that has a smooth swirl in the center. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Medley Recipe
Top Tip
How to Serve Roasted Vegetable Medley Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Medley Recipe

Why You'll Love This Recipe

I can't get enough of this roasted vegetable medley because it’s effortlessly delicious and a perfect side for so many meals. Plus, roasting vegetables together brings out layers of flavor that you just don’t get from steaming or boiling.

Simple ingredients: It uses common veggies and pantry staples, making it super easy to pull together on any day.
Versatile sides: Works beautifully alongside chicken, fish, or tucked into grain bowls.
Hands-off cooking: Just toss, roast, and flip—great for busy weeknights.
Colorful and nutritious: A rainbow of vegetables loaded with fiber and vitamins that nourish your body.

This image shows a mix of roasted vegetables spread out evenly on a surface with white marbled texture. The vegetables include bright orange carrot slices, green broccoli florets, white cauliflower pieces with light brown roasted edges, and chunks of yellow squash with slight roasted browning. The textures vary from the soft, slightly charred cauliflower and squash to the firmer broccoli and carrots, all looking cooked and seasoned with herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how these vegetables complement each other in texture and roasting time. Choosing fresh, firm broccoli and cauliflower florets with bright, tender carrots and squash ensures everything cooks evenly and tastes fresh.

Flat lay of fresh broccoli florets, fresh cauliflower florets, fresh orange carrot coins cut into ¼-inch thick rounds, fresh green zucchini and yellow summer squash slices, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with mixed seasoning powder, a small white ceramic bowl with fine white salt, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli florets: They roast up crisp-tender with caramelized edges that add a subtle crunch.
Cauliflower florets: Their mild, nutty flavor deepens with roasting and pairs perfectly with broccoli.
Chopped carrots: Cutting into ¼-inch coins helps them soften nicely without getting mushy.
Summer squash (zucchini and yellow squash): These add mild sweetness and moisture to balance the mix.
Olive oil: Helps the veggies roast evenly, crisp up, and keeps them from sticking.
Seasoning blend: A customizable mix that adds just the right touch of flavor without overpowering.
Salt: Enhances natural sweetness and rounds out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I usually keep the seasoning simple with Italian herbs or a sprinkle of smoked paprika, but feel free to tweak it. I’ve also tossed in garlic powder or fresh rosemary when I want a bold twist. You really can’t go wrong—this recipe is a great blank canvas.

Variation: One time, I swapped out summer squash for roasted sweet potatoes, which added a cozy sweetness that my family loved.
Dietary tweak: Skip the oil and use a flavorful broth drizzle for a lighter option that still roasts beautifully.
Seasonal: Swap in your favorite seasonal veggies like bell peppers or Brussels sprouts for variety.

Step-by-Step: How I Make Roasted Vegetable Medley Recipe

Step 1: Prep and seasoning magic

First, preheat your oven to 400°F (204°C). While it’s warming up, chop your vegetables into even pieces—about 3 cups each, so they cook evenly. Combine your seasoning blend (herbs, a little salt) in a bowl. This is where you get to customize the flavors, so have fun here.

Step 2: Toss and spread

In a large bowl, drizzle olive oil over the veggies, sprinkle your seasoning on top, and toss everything until each piece is coated evenly. Spread them out in a single layer on a baking sheet—crowding will steam instead of roast, and you want that nice caramelization.

Step 3: Roast and flip

Pop the tray in the oven and roast for 45 to 60 minutes. Halfway through, flip the veggies over to get even cooking and browning. Watch the broccoli closely—if it’s browning too fast, gently take it off, let the rest cook a bit more, then add the broccoli back for the last few minutes to warm through without burning.

Step 4: Serve warm and enjoy

Once the veggies are tender and golden, serve them warm. I love pairing this medley with homemade Lemon Tahini Sauce for a fresh, creamy kick, but it’s also amazing just as is.

Top Tip

I’ve roasted so many vegetable medleys over the years, and these little tweaks always make a big difference in flavor and texture. Here’s what helped me get it just right:

Even Size Chunks: Cutting all vegetables into similar-sized pieces ensures they roast evenly so nothing is mushy or undercooked.
Don’t Overcrowd: Use a large enough baking sheet to spread veggies into a single layer; otherwise, they steam instead of roast.
Timely Flip: Flipping halfway through roasting avoids burnt spots and gives every side that lovely golden finish.
Remove Easily Burnt Veggies Early: Broccoli can brown quickly, so removing it a bit early then adding it back at the end keeps its flavor perfect without burning.

How to Serve Roasted Vegetable Medley Recipe

roasted vegetable medley - Serving Suggestion

Garnishes

Fresh herbs like chopped parsley or basil are my favorite for a pop of color and brightness. A sprinkle of grated Parmesan adds a salty richness if dairy’s on the menu. Sometimes I even toss on toasted pine nuts or a light squeeze of lemon juice for a fresh finish.

Side Dishes

This roasted vegetable medley pairs beautifully with roasted chicken, grilled fish, or served over fluffy quinoa or brown rice for a hearty vegetarian meal. It’s also fantastic alongside your favorite grain bowls or wrapped in warm flatbreads with a drizzle of tahini sauce.

Creative Ways to Present

For gatherings, I like arranging the roasted veggies on a large platter with colorful herbs and edible flowers sprinkled on top—it instantly uplifts the look. You can also stuff them into warmed pita pockets with a dollop of yogurt sauce or mix into pasta for a quick, elegant meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay tasty for up to 4 days. Reheating in the oven or a skillet helps keep the edges crispy compared to the microwave, which can make them a bit soft.

Freezing

Freezing cooked veggies isn’t my first choice because they lose some texture, but if you want to freeze, cool completely, then spread out on a baking tray to freeze individually before transferring to a freezer bag. Use within 2 months for best flavor.

Reheating

I reheat leftovers by spreading them on a baking sheet and warming them in a 375°F oven for 8-10 minutes. This revives their crispness far better than a microwave, which I use only if I’m in a hurry.

Frequently Asked Questions:

Can I use other vegetables in this Roasted Vegetable Medley Recipe?

Absolutely! You can swap in veggies like Brussels sprouts, bell peppers, or sweet potatoes. Just keep in mind the cooking times might vary slightly depending on the density of the vegetables.

How do I prevent the vegetables from getting soggy?

Make sure to spread the veggies out in a single layer on the baking sheet without overcrowding. Overcrowding traps steam and prevents proper roasting, which leads to soggy vegetables.

What seasoning blends work best with this recipe?

I often use Italian herbs or smoked paprika for a smoky twist. You can also use garlic powder, curry powder, or any favorite seasoning blend—you can’t go wrong here as the veggies are very forgiving.

Can I make this recipe vegan and gluten-free?

Yes! This Roasted Vegetable Medley Recipe is naturally vegan and gluten-free. Just be sure to check any seasoning blends if store-bought to avoid gluten additives.

Final Thoughts

This Roasted Vegetable Medley Recipe is one of those dishes I return to again and again when I want something easy but totally satisfying. It’s humble, colorful, and feels like a warm hug on a plate. I'm sure once you make it, it’ll become a staple in your kitchen too—whether as a side or the centerpiece of your meal.