Best Roast Vegetable Medley of Your Life (Vegetarian, Gluten-Free)

by Dorothy Reinhold on June 25, 2021

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Best Roast Vegetable Medley of Your Life roasts your favorite vegetables to perfect sweetness and seasons with Parmesan, pinenuts and lemon zest for a flavor explosion.

If ever a plate of roasted vegetables will make you forget the meat, it is this one. Roasting sweetens and concentrates the flavors of all the vegetables used, and the Parmesan and pine nuts add salt and crunch, while the lemon zest adds welcome zing. 

I’m pretty much a sucker for any recipe that claims to be “the best.” Oh yeah? We’ll see about that! So when I saw “Best Broccoli of Your Life” on the blog Fantastical Sharing of Recipes, I knew I needed to write broccoli on the grocery list, and get it, stat. I might be a little looney that broccoli can make me so happy.

Bag of Mann's Vegetable Medley on a white counterBut at the store, I saw some veggies on sale that spoke to me — a bag of broccoli, carrots and cauliflower, so why not expand the idea? Plus, my store likes to mark things down when they need to be used that day. I love a good bargain, especially on fruits and vegetables, so I am always open to the manager’s specials. Sometimes I put a few manager’s specials into my cart and I call it “this is what’s for dinner!”

So I took the general broccoli recipe and tweaked it, adding carrots, cauliflower, mini bell peppers and onions, simply because I am a tweaker and cannot leave well enough alone. A few more colorful veggies = great in my book.

Broccoli, cauliflower, carrots, mini bell peppers and purple onions on a baking sheet on Shockingly Delicious

How to make Best Roast Vegetable Medley of Your Life

Mixed vegetables in a black baking dish on a white counter on Shockingly DeliciousAdd the vegetable medley, peppers, onions and garlic into your large baking pan. Drizzle with olive oil and sprinkle with salt and pepper and toss until everything is coated.

Roasted vegetables in a black baking pan on a white counter on Shockingly DeliciousRoast, and when done, add a bit more olive oil, lemon zest and toasted nuts and Parmesan shreds. Toss to mix. The residual heat of the vegetables will melt the Parm.

How to serve Best Roast Vegetable Medley of Your Life

  • Side dish to roast meats
  • Vegetarian main dish
  • Filling for a wrap or burrito
  • Pizza topping
  • Topping for cooked pasta, with fresh mozzarella melted on top

Best Roast Vegetable Medley of Your Life on a white place resting on a bright orange napkin on ShockinglyDelicious.comGo write veggies on your grocery list, and turn on the oven!

Shockingly Delicious Best Vegetable Medley of Your Life

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4-6

Shockingly Delicious Best Vegetable Medley of Your Life

Best Vegetable Medley of Your Life roasts your favorite vegetables to perfect sweetness and seasons with Parmesan, pinenuts and lemon zest for a flavor explosion.


  • 1 (2-pound) bag vegetable medley -- broccoli, cauliflower and carrots (or your choice)
  • 5 mini colored sweet bell peppers, stemmed and halved
  • 1 red onion, peeled and sliced into 8 wedges
  • 5 tablespoons extra virgin olive oil, divided use
  • 3 big pinches kosher salt
  • Freshly ground black pepper
  • 4 cloves garlic, thinly sliced
  • Zest from 1 extra large lemon (1 1/2-2 tablespoons zest)
  • 1 (2-ounce) bag Melissa's Produce Italian Pine Nuts, toasted (about a scant 1/2 cup; or substitute toasted slivered almonds)
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil (optional)


  1. Heat oven to 425F degrees. Line a large, flat baking pan or sheet with foil for easy cleanup later. (I forgot to do this and it worked out OK because I had a nonstock roasting pan.)
  2. Place vegetable medley into pan, along with peppers and onions. Drizzle with 4 tablespoons olive oil, sprinkle with salt and pepper, and toss until coated. Fling garlic slices on top and roast for 25 minutes, undisturbed.
  3. Remove from oven, add remaining tablespoon olive oil, lemon zest, toasted nuts and Parmesan shreds and toss with spatulas to mix.
  4. Garnish with basil if you like, and serve!
  5. Serves 4-6, depending on appetites.


Recipe source: I got the idea from "Best Broccoli of Your Life" on, and Sarah credits it to Amateur Gourmet, who credits Ina Garten from her book "Back to Basics." I'm sure Ina won't mind that I tweaked her recipe to add more and different vegetables!

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This post was originally published June 23, 2013 and has been refreshed and republished today.

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{ 30 comments… read them below or add one }

Sam July 16, 2020 at 4:05 pm

Saved as a favorite, I love your blog!


Dorothy Reinhold July 17, 2020 at 7:15 am

Thank you!


doreen January 28, 2016 at 3:04 pm

made tonight and it was delicious and easy to do.


Dorothy Reinhold January 29, 2016 at 5:53 pm

So glad you liked it! Thank you so much for coming back to tell me.


San Diablo August 5, 2015 at 8:19 pm

My husband just got a job with Mann’s Vegetables and brought home a bag of this medley (nice perk!) so I turned to the Internet for ideas – I will never need another recipe for broccoli, cauliflower and carrots again! I didn’t add any extras or even onions and it was still shockingly delicious!


Dorothy Reinhold August 5, 2015 at 8:23 pm

San Diablo,
What a nice note to receive! Congrats on his job (FABULOUS!) and so glad you like this recipe.


Glo July 26, 2015 at 1:22 pm

I, too, love recipes that claim to be the best (I have a few of these myself). I will give this a try, it sounds wonderful. Thank you.


Jen June 5, 2015 at 5:51 am

I didn’t have parmesan or pine nuts, or a fresh lemon, but it still turned out great. Made a quick dressing out of what I had available: olive oil, some lemon juice (from a bottle), apple cider vinegar, water, garlic, salt, pepper and dried basil, all shaken in a jar.

Drizzled a couple of spoons over and it was delicious. Also made couscous to go with. Great recipe – the cauliflower and broccoli especially!


Dorothy Reinhold June 5, 2015 at 6:18 am

I have to say, you ROCK! I so approve of just making do with what you have. Your substitutions are great, and it goes to show you that you don’t have to stick strictly to the plan to have it still turn out well.


Joe May 12, 2014 at 12:43 am

reading all that made my stomach growl for some reason.


KgReciPes February 27, 2014 at 8:18 am

I love this recipe very much. How much time need to prepare it?


Dorothy Reinhold February 27, 2014 at 12:21 pm

It takes about 25 minutes in the oven.


sallybr June 30, 2013 at 6:06 am

Loved your version with all the veggies together, I think roasted broccoli is amazing, I do it quite often, but never thought of a mix like the one you made… great variation!


Dorothy Reinhold June 30, 2013 at 7:51 am

Thanks! It gives it a little more interest to have a variety of vegetables.


Lindsay (life and kitchen) June 26, 2013 at 10:42 am

That looks so delicious and easy to make – I’ve got to get it in the rotation soon!


Dorothy Reinhold June 26, 2013 at 2:19 pm

Absolutely! I’ve made it twice in one week now!


sippitysup June 25, 2013 at 6:31 pm

Are you a sucker for the “best” comment ever? Because I am about to leave it. Oh wait the phone’s ringing (double)XOGREG


Susan June 25, 2013 at 1:01 am

This looks delicious! We all get sick of the same old steamed veggies and this would be a great alternative.


Casey June 24, 2013 at 9:48 pm

Wow that looks sooo yummy. As hard as it may be to believe because I always just have so many baked goodies on my blog, I am a total veggie freak and this recipe is just making my mouth water like crazy. Great pick!!


Dorothy Reinhold June 24, 2013 at 10:39 pm

Me too (the vegetable freak). I made this 2 days in a row….that’s how good it is.


kirsten@FarmFreshFeasts June 24, 2013 at 6:11 pm

The Magical Markdown Sticker caught my eye, but flinging garlic kept me here.
Thanks, Dorothy!


Dorothy Reinhold June 24, 2013 at 9:16 pm

Yeah, I am a sucker for markdown produce! And with garlic, you must always fling.


Renee - Kudos Kitchen June 24, 2013 at 3:11 pm

Yep, I would have to agree. Looks fantastic 🙂


Jess @ Flying on Jess Fuel June 24, 2013 at 8:37 am

Yum! I love veggies but get bored of just steaming them all the time.. this sounds great!


Sarah E June 24, 2013 at 8:22 am

Ohh I love the idea of more veggies – we love veggies in my house 🙂 Happy Reveal Day!


Traci June 24, 2013 at 7:29 am

I was so glad I got to feature you this month! You have amazing recipes and I loved getting to know you and your blog better. Loved your applesauce recipe, thank you for saving me from my two year old! 🙂


Karen June 24, 2013 at 7:28 am

WOW! What LOVELY photos and of such a tasty looking meal too…..I LOVE my veggies and this is a GREAT SRC pick, such a great recipe! Karen


Renee {Eat.Live.Blog.} June 24, 2013 at 7:04 am

I love a good veggie dish, and love the idea of baking it as opposed to stir-frying. I may just be the next “tweaker” to get my hands on this…a little ginger and sesame oil….


Dorothy Reinhold June 24, 2013 at 7:10 am

This is a great tweaking recipe! Endless possibilities!


Rebekah @ Making Miracles June 24, 2013 at 6:39 am

I’m always looking for new ways to make and serve veggies with meals, this looks terrific! What a great SRC selection!!


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