Roasted Vegetable Medley with Artichoke Hearts and Mushrooms

Elevate your dinner table with this vibrant Roasted Vegetable Medley with Artichoke Hearts and Mushrooms, a quick and flavorful dish packed with wholesome ingredients. This recipe combines tender zucchini, sweet red bell peppers, earthy baby bella mushrooms, and tangy artichoke hearts roasted to perfection with a fragrant blend of garlic, oregano, and thyme. A drizzle of fresh lemon juice and a sprinkle of parsley add a zesty finish to this colorful dish. Perfect as a comforting side or a light vegetarian main course, this easy-to-make recipe offers a satisfying way to eat the rainbow in just 45 minutes. Whether you're meal prepping or hosting a dinner party, this oven-roasted vegetable medley is sure to impress!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red bell pepper
• 3 medium Carrots
• 8 ounces Baby bella mushrooms
• 14 ounces (canned, drained) Artichoke hearts
• 1 medium Red onion
• 3 tablespoons Olive oil
• 3 large, minced Garlic cloves
• 1.5 teaspoons Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons (chopped) Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Wash and prepare the vegetables. Slice the zucchini into half-moons, the red bell pepper into strips, and the carrots into thin rounds. Quarter the mushrooms and slice the red onion into thin wedges.

Step 3

In a large mixing bowl, combine the zucchini, red bell pepper, carrots, mushrooms, artichoke hearts (drained and halved, if needed), and red onion.

Step 4

Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 5

Spread the vegetable mixture in a single layer on the prepared baking sheet. Make sure the vegetables are not overcrowded to ensure even roasting.

Step 6

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 7

Remove the vegetables from the oven and transfer them to a serving bowl. Drizzle the lemon juice over the top and sprinkle with freshly chopped parsley.

Step 8

Serve warm as a side dish or enjoy as a light, healthy main course.

Nutrition Facts

Serving size	(1585.2g)

Amount per serving	% Daily Value*
Calories	996.7

Total Fat 46.7g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6496.2mg	0%
Total Carbohydrate 133.7g	0%
Dietary Fiber 40.9g	0%
Total Sugars 56.4g
Protein 27.6g	0%

Vitamin D 15.9IU	0%
Calcium 324.0mg	0%
Iron 8.4mg	0%
Potassium 4330.1mg	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: 39.4%

Protein: 10.4%

Carbs: 50.2%