Roasted Vegetable Medley
We were leaving town for the weekend, and I needed to use up the vegetables in my refrigerator, so I made this easy roasted vegetable medley recipe. I roasted the fennel and onion for 30 minutes, then added the remaining vegetables and roasted them until fork-tender. I topped it with lemon zest and fresh, shaved Parmesan cheese. It was a delicious side dish that we all really loved, and it paired nicely with slow-roasted beef, mashed potato casserole, and some dinner rolls.
Roasted Vegetable Medley
Ingredients:
- ½ of a fennel bulb, sliced into chunks
- ½ an onion, sliced into chunks
- 2 tbsp olive oil, divided
- Sea salt and fresh cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- A handful of green beans, trimmed
- A handful of asparagus spears, woody ends removed
- 1 yellow squash, cut into spears
- 1 zucchini, cut into spears
 Serving:
- Zest & juice of one lemon
- Parmesan cheese, shaved
How to Make Roasted Vegetable Medley:
Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
Chop the onion and fennel into large chunks, leaving the cores intact, so the chunks stay attached. Drizzle with one tablespoon of olive oil and season with sea salt and freshly cracked black pepper to taste.
Place in the oven to roast for 20 minutes, stirring halfway through, then remove from the oven.
Add the other vegetables to the baking sheet, drizzle the last tablespoon of olive oil over the veggies, and re-season with salt and pepper, tossing to coat.
Return to the oven to roast for an additional 10 minutes, or until the vegetables are fork-tender.
Top with lemon zest, lemon juice, and Parmesan shavings. Enjoy.
 
Ingredients
- ½ of a fennel bulb sliced into chunks
- ½ an onion sliced into chunks
- 2 tbsp olive oil divided
- Sea salt and fresh cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- A handful of green beans trimmed
- A handful of asparagus spears woody ends removed
- 1 yellow squash cut into spears
- 1 zucchini cut into spears
Serving:
- Zest & juice of one lemon
- Parmesan cheese shaved
Instructions
- Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
- Chop the onion and fennel into large chunks, leaving the cores intact, so the chunks stay attached. Drizzle with one tablespoon of olive oil and season with sea salt and freshly cracked black pepper to taste.
- Place in the oven to roast for 20-25 minutes, stirring halfway through, then remove from the oven.
- Add the other vegetables to the baking sheet, drizzle the last tablespoon of olive oil over the veggies, and re-season with salt and pepper, tossing to coat.
- Return to the oven to roast for an additional 10 minutes, or until the vegetables are fork-tender.
- Top with lemon zest, lemon juice, and Parmesan shavings. Enjoy.
