Roasted Vegetable Medley Recipe

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Roasted Vegetable Medley
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  1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.02 Kcal (419 kJ)
Calories from fat 54.33 Kcal
% Daily Value*
Total Fat 6.04g 9%
Sodium 346.44mg 14%
Potassium 238.98mg 5%
Total Carbs 10.58g 4%
Sugars 3.82g 15%
Dietary Fiber 2.08g 8%
Protein 1.11g 2%
Vitamin C 49.5mg 82%
Vitamin A 0.4mg 13%
Iron 0.5mg 3%
Calcium 25.3mg 3%
Amount Per 100 g
Calories 99.55 Kcal (417 kJ)
Calories from fat 54.07 Kcal
% Daily Value*
Total Fat 6.01g 9%
Sodium 344.79mg 14%
Potassium 237.84mg 5%
Total Carbs 10.53g 4%
Sugars 3.8g 15%
Dietary Fiber 2.07g 8%
Protein 1.1g 2%
Vitamin C 49.2mg 82%
Vitamin A 0.4mg 13%
Iron 0.5mg 3%
Calcium 25.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 3

Good Points

  • saturated fat free,
  • cholesterol free

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