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Healthy Recipes

Published on March 02, 2018

Roasted Autumn Vegetable Medley

Roasted Autumn Vegetable Medley

(6 servings)

(McCormick web site –


1 ½ teaspoons garlic powder

1 teaspoon basil leaves

½ teaspoon oregano leaves

¼ teaspoon black pepper, coarse ground

2 medium red bell peppers, cut into chunks

2 medium zucchini, cut into chunks

2 cups Brussel sprouts, trimmed and halved

1 medium red onion, cut into thin wedges

1 cup cauliflower florets, 1 cup mushrooms, halved

2 tablespoons olive oil

1 tablespoon grated Parmesan cheese

Preheat oven to 450° F.  Mix seasonings in a small bowl.  Toss vegetables and oil in a large bowl.  Sprinkle with seasoning mixture; toss to coat well.

Spread vegetables in a single layer on foil-lined 15x10x1 inch baking pan.

Roast 45 minutes or until vegetables are tender.  (Check after 20 minutes. Stir vegetables.)  Sprinkle with Parmesan cheese.

Nutrition Information per serving

Total fat        5 g

Cholesterol   1 mg

Sodium         43 mg

Fiber             4 g

Protein          4 g

Notes:  Cooking times vary depending on the vegetables you choose.  Use whatever vegetable you like.  Cook extra – warms up well.

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