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Mixed Vegetables Recipe (Easy Vegetable Medley)

This Mixed Vegetable Recipe is a quick and easy side dish for busy weeknights and spring and summer entertaining.

It showcases a colorful medley of lightly seasoned, perfectly roasted broccoli, asparagus, bell peppers, and zucchini that is perfect for a light meal.

Roasted mixed vegetables on a baking sheet. The vegetables are being scooped with a wooden spoon.

Mixed vegetables are often associated with those frozen bags of green beans, carrots, corn, and green peas. Instead of frozen vegetables, this mixed veggie recipe uses an array of fresh and flavorful seasonal veggies.

As you can see, there’s no shortage of bright colors in this gorgeous dish!

I used broccoli florets, chopped asparagus, sweet bell peppers, and zucchini, but you can easily mix and match this medley with what’s in season.

Best of all, you’ll only need a few dry spices and some olive oil in addition to the fresh vegetables because you’ll be roasting them in the oven.

This method creates a delicious crisp-tender texture while elevating the naturally succulent flavors of in-season veggies.

Why You’ll Love This Recipe

Here are three reasons why this simple recipe is a keeper:

  • Quick and easy. No vegetables in this recipe need peeling, so the prep work is relatively simple. Plus, the recipe is mostly hands-off once the veggies are in the oven.
  • Delicious and nutritious. This recipe is a great way to convince even the harshest vegetable critic to eat their veggies.
  • Versatile vegetable side dish. These yummy veggies go great with chicken, fish, lamb, and so on for casual weekday dinners and special occasions like Easter, Passover, and other spring holidays.

Ingredient Notes

Here is everything you’ll need to make this mixed vegetables recipe:

Ingredients for the mixed vegetables recipe labeled as follows: broccoli, asparagus, zucchini, bell pepper, spices, olive oil.

Here is a brief overview of the ingredients:

  • Fresh broccoli florets – Broccoli contains vitamins, minerals, and fiber. The type you find year-round in stores is calabrese broccoli, but if you can find purple sprouting or romanesco broccoli, they’d be an excellent addition to this colorful vegetable medley.
  • Asparagus – Asparagus is a low-calorie, nutrient-packed veggie that comes in various colors, including green, white, and purple. Use your favorite, or try some of each color.
  • Sweet bell peppers – Red, yellow, and/or orange peppers add a pop of color and some sweet, tangy taste to compliment the savory, green vegetables.
  • Zucchini – Remember, small to medium-sized zucchini are best. They’re picked before maturity, so they have more flavor and fewer seeds.
  • Spices – I like using just enough garlic powder, dried basil, and dried oregano to enhance the vegetables without overpowering their natural flavor, but the seasonings are flexible. For example, you can add onion powder, dried thyme leaves, or dried parsley.
  • Salt – Use coarse kosher or sea salt to achieve a more complex-tasting, restaurant-quality side of roasted mixed vegetables.
  • Extra Virgine Olive oil – This is my favorite healthy oil for roasting vegetables. It imparts a rich flavor and helps develop deliciously browned, crispy edges.

How to Cook Mixed Vegetables in the Oven

Here’s a snapshot of how to roast a gorgeous medley of vegetables in the oven (see below for the full recipe):

Step 1. Prepare for roasting.

Preheat the oven to 375°F. Meanwhile, wash, dry, and chop the veggies, and place them on a large baking sheet.

Sliced broccoli, zucchini, red bell pepper, and asparagus spread on a baking sheet.

Step 2. Season the vegetables and toss them with olive oil.

Sprinkle garlic powder, dried basil, dried oregano, and a generous pinch of salt over the veggies. Drizzle olive oil over the top, and toss until the veggies are coated evenly in oil and seasonings.

Mixed vegetables on a baking sheet, seasoned with spices and olive oil.

Step 3. Roast the vegetables.

Spread the veggies in an even layer on the baking sheet. Then, place it in the oven and roast for 25 to 30 minutes until the veggies are fork-tender, tossing halfway through.

Overhead shot of cooked mixed vegetables on a baking sheet.

Vegetable Roasting Tips

Here are a couple of tips on how to make the best roasted mixed vegetables:

  • Chop the veggies evenly. Take your time cutting the individual vegetables the same size so they cook at the same rate.
  • Avoid overcrowding. There must be wiggle room between the veggies for the hot air to flow. If they’re overcrowded, there’s no room for the moisture to escape, which creates a steaming effect, and, ultimately, soggy mixed veggies instead of crisp-tender.


Experiment with different flavors to make this recipe your own:

  • Spices – Try using different dried herbs or spices to create a unique flavor variation. You can add cumin, red chili powder, cayenne pepper, red paprika, coriander, turmeric powder, or your favorite spice blend.
  • Fresh herbs – I wouldn’t recommend omitting the dried herbs entirely, as they develop incredible flavor as they cook. However, tossing the vegetables with fresh herbs, like basil, parsley, chives, and cilantro, at the end of cooking to brighten the dish is never a bad idea.
  • Butter or ghee – For even more flavor, toss the vegetables with melted unsalted butter or ghee instead of olive oil before roasting. You can also use a combination of olive oil and butter or ghee.
  • Fresh garlic – You can’t go wrong with fresh garlic, but it may burn if you add it at the beginning of cooking. So, instead, remove the baking sheet from the oven about halfway through, gently toss the vegetables with freshly minced garlic and an extra drizzle of olive oil, and return it to the oven until cooked through.
  • Cheese – If dairy is not a problem, you can top off the dish with a few shavings of parmesan cheese or sprinkle it with crumbled feta.

Roasted mixed vegetables on a baking sheet, being scooped with a wooden spoon.

What to Serve with Mixed Vegetables

The beauty of this colorful mixed vegetable recipe is that it pairs well with practically any main course.

Here are some of the many options:

Storing & Freezing

Storing: Let leftover roasted veggies cool to room temperature, then place them in an airtight container and keep them refrigerated for 2 to 3 days.

Freezing: Once cooled, bag the roasted veggies in a freezer-proof zip-top bag, pressing out as much air as possible, and keep frozen for up to 3 months.

Remember, the zucchini and peppers have a higher water content which may make them soggy during the thawing process.

Reheating: If frozen, first thaw the veggies in the fridge overnight and drain the excess water. Then, return them to the oven on a baking sheet at 250℉ for 15-20 minutes or until heated through.

Overhead shot of cooked mixed vegetables on a baking sheet.

Frequently Asked Questions

Can I add other vegetables to this recipe?

I chose this vegetable mixture because they’re softer and less dense than other veggies like carrots and sweet potatoes. For this reason, they cook at the same relatively quick rate.

That said, you can absolutely add other vegetables; just be sure to account for the varying cook times.

What veggies can I add?

Anything goes, but you will have to slice vegetables that take longer to cook, particularly root vegetables like carrots and sweet potatoes, smaller than the other veggies so they finish cooking at the same time.

Or, to make things easier, stick with veggies that cook at the same rate as the rest, like red onion, yellow squash, Brussels sprouts, cherry tomatoes, and mushrooms.

How long do you roast vegetables at 375℉?

I find 25-30 minutes at 375℉ results in perfectly golden brown and tender roasted mixed vegetables. But it also depends on which vegetables you are roasting and the size of the vegetable slices/pieces.

Dense vegetables such as beets, carrots, and sweet potatoes take longer time to cook. Soft vegetables such as broccoli, zucchini, and asparagus cook much faster.

More Easy Vegetable Sides

If you are looking for more vegetable side dishes, check out these healthy recipes:

Mixed Vegetables Recipe (Easy Vegetable Medley)

Mixed Vegetables Recipe (Easy Vegetable Medley)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This vegetable medley recipe is quick and easy to make. It's perfect for busy weeknights and dinner parties. This healthy side dish is sure to become a family favorite.


  • 1 pound fresh broccoli florets
  • 1 pound asparagus, sliced into bite-size pieces
  • 1 red or yellow bell pepper, sliced into chunks
  • 2 medium zucchini (about 1 pound), sliced into chunks
  • 1/2 Tbsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • salt to taste
  • 4 Tbsp olive oil


  1. Preheat the oven to 375F.
  2. Place the broccoli florets, asparagus, bell pepper, and zucchini slices onto a large baking sheet.
  3. Sprinkle the garlic powder, dried basil, and dried oregano over the vegetables and season with salt to taste. Pour the olive oil over the vegetables. Toss the vegetables to ensure they are evenly coated in spices and oil.
  4. Spread the vegetables over the baking sheet in an even layer. Place the baking sheet in the oven. Roast the vegetables for about 25 to 30 minutes or until cooked through. Toss the vegetables once during cooking to make sure they cook evenly.

Nutrition Information
Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 216Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 213mgCarbohydrates 19gFiber 8gSugar 5gProtein 7g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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