Roasted Vegetable Medley


Getting your family to eat healthy seems like quite the impossible feat. Most kids have two food groups: Mac N’ Cheese and Chicken Nuggets (this is not an exaggeration)! We were very intentional about our kids eating well, so they were pretty accustomed early on to enjoy bold flavors like garlic and spices, as well as incorporating fruits and vegetables as part of the daily snack and meal staples.

This year, Jesse and I decided to tighten up on food choices even more. Ridding our home of GMO’s and going organic- the Farmer’s Market has been a God-send with the cost of eating well! It’s sad, really, that in order to feed our family food that is simple and pure, we have to pay an arm and a leg! But I suppose I would rather pay a higher grocery bill than doctor visits!

This recipe is the perfect way to get your kids (and even a stingy hubby as well) to eat their vegetables without bribing or using force. It is also the best sidekick to a delicious grilled steak or chicken… don’t believe grilling season is only reserved for summer-  no one should confine themselves to those rules! And with modern kitchen conveniences, you can grill anytime!

These vegetables offer so much variety and bring color to any plate. Plus, it’s easy to switch it up! That’s what I love about cooking- versatility- it allows us to substitute other ingredients if we don’t prefer some or just simply want to work with what’s in the fridge. I love adding Yukon Gold potatoes to this dish to make it more hearty, but you can easily do without and substitute with butternut squash. Be creative! The garden’s the limit!

Roasted Vegetable Medley

2 Large Yukon Gold Potatoes, Cut into Small Wedges

2 Red Peppers, Cut into 1- inch Pieces

1 Yam, Cut into Small Wedges

1 Red Onion, Cut into Small Wedges

1 Zucchini Squash, Cut into Wedges

1 Yellow Squash, Cut into Wedges

1/2 Pint Button Mushrooms, Cut in Half

3 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

2 Teaspoons Dried Rosemary

1 Teaspoon Dried Thyme

Salt & Pepper, to taste


Preheat Oven to 425 degrees. Line a large baking sheet with parchment paper. In large bowl, combine all vegetables. In a small bowl, whisk oil, vinegar and seasonings.  Pour over veggies and toss to coat.  Transfer veggies to sheet pan and roast in the oven for 35-40 minutes or until tender and edges are browned.

Who said eating your veggies has to be boring? With an easy, scrumptious recipe like this, you might find the chicken just gets in the way! Enjoy!

God’s Blessings,

The Humble Homemaker

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