Paleo Mixed Vegetable Medley

Bright, colorful, and packed with nutrition, this Paleo Mixed Vegetable Medley is the perfect addition to your clean-eating menu. Featuring a vibrant blend of roasted red bell peppers, zucchini, carrots, broccoli, and mushrooms, this recipe is elevated with a fragrant mix of fresh rosemary and thyme, garlic, and a touch of olive oil. Each vegetable is roasted to tender perfection, allowing natural flavors to deepen and caramelize, while a drizzle of fresh lemon juice adds a zesty finishing touch. With just 15 minutes of prep time and 20 minutes in the oven, this easy-to-make side dish is a hassle-free way to enjoy a wholesome paleo-approved meal. Ideal as a standalone side or paired with your favorite protein, this roasted vegetable medley is perfect for busy weeknights or special occasions. Plus, it's dairy-free, gluten-free, and bursting with flavor—ideal for those seeking healthy, satisfying options.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 3 large, minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 2 medium, sliced into rounds zucchini
• 3 medium, thinly sliced carrots
• 2 cups broccoli florets
• 1 medium, sliced red onion
• 1 cup, sliced button mushrooms
• 1 teaspoon, finely chopped fresh thyme
• 1 teaspoon, finely chopped fresh rosemary
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the minced garlic, olive oil, thyme, rosemary, sea salt, and black pepper.

Step 3

Add the sliced red bell pepper, zucchini rounds, carrot slices, broccoli florets, red onion slices, and button mushrooms to the bowl.

Step 4

Toss the vegetables in the olive oil and herb mixture until they are well-coated.

Step 5

Spread the vegetables evenly on a large baking sheet, ensuring they are in a single layer to roast evenly.

Step 6

Place the baking sheet in the preheated oven and roast the vegetables for approximately 20 minutes, stirring halfway through to ensure even cooking.

Step 7

Check the vegetables for doneness; they should be tender and slightly caramelized.

Step 8

Once cooked, remove the vegetables from the oven and drizzle with fresh lemon juice.

Step 9

Toss again to coat and serve immediately while hot as a side dish or pair with a protein for a complete meal.

Nutrition Facts

Serving size	(1173.2g)

Amount per serving	% Daily Value*
Calories	778.8

Total Fat 44.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6260.4mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 19.5g	0%
Total Sugars 50.2g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 288.6mg	0%
Iron 5.3mg	0%
Potassium 2253.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 9.0%

Carbs: 42.2%