This Healthy Vegetable Side Dish is delicious and so easy to prepare. It pairs perfectly with fish, steak, chicken or pork. All of my favorite vegetables are included in the Roasted Vegetable Medley recipe. You can always add or subtract vegetables to your taste.

Roasting vegetables at a high temperature causes them to caramelize on the outside without overcooking them on the inside.  They are perfect when they start to brown a little on the edges.  Place them in a single layer on the pan so they cook evenly.

Note: This side dish is perfectly paired with my Tilapia with Mango Salsa Recipe because I use a lot of the same vegetables in the mango salsa. This saves time and money.

Prep time: 20 min.

Cook time: 30 min

Servings: about 4


  • 2 small zucchini (or 1 large), cut lengthwise into fourths, and then slice into bite size pieces
  • 2 small yellow squash (or 1 large), sliced same as zucchini
  • 1 red pepper, cut into 1″ pieces
  • 1 small red onion (or half of a large), cut into wedges
  • 1 package whole mushrooms, stems left on
  • 1 garlic clove, minced
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. rosemary leaves
  • 1 tsp. kosher salt
  • 1 tsp. black pepper


  • Preheat oven to 450 degrees.
  • Lightly spray a large baking sheet with cooking spray (or you can line the baking sheet with foil and spray with cooking spray).
  • Mix all of the cut up vegetables and garlic in a large bowl.
  • Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
  • Add rosemary leaves, salt, pepper, and toss again.
  • Roast the vegetables for about 30 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
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