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Easy Roasted Mixed Vegetables
Easy Roasted Mixed Vegetables
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Versatile side dish of seasoned russet potatoes, carrots, and zucchini, perfect alone or paired with protein. Elegant accompaniment for special occasions or pair with grains for a satisfying meatless meal. Ideal for meal prep – roast ahead for easy lunches all week!
Ingredients:
  • 1 teaspoon salt
  • 5 tablespoons butter, melted
  • 1/2 teaspoon pepper
  • 3 cups 3/4-inch diced peeled russet potatoes
  • 2 cups 3/4-inch diced peeled carrots
  • 1 cup 3/4-inch diced red onions
  • 2 cups 3/4-inch diced zucchini
  • 2 cups multicolored cherry tomatoes
  • 1/2 lemon, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
  • 1 teaspoon chopped fresh thyme leaves
Instructions:
  • Preheat oven to 425°F and generously coat an 18x13-inch rimmed pan with cooking spray.
  • Combine the melted butter, salt, and pepper in a large bowl. Add potatoes, carrots, and red onions; toss until coated. Add zucchini and toss again. Transfer to a pan and spread in a single layer. Roast for 30 minutes, then give it a stir.
  • Place the tomatoes in the pan and continue roasting for 8 to 10 more minutes until the vegetables are browned and the potatoes are very tender. Finish by adding lemon slices, feta cheese, and herbs on top.

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