A Colorful Gluten-Free Roasted Veggie Medley With Herbs

What kind of recipe is it?

The Gluten-Free Roasted Veggie Medley is a vibrant and nutritious dish that highlights the natural flavors of seasonal vegetables, making it a perfect choice for health-conscious eaters and anyone seeking a gluten-free option.

This recipe features a colorful assortment of veggies, roasted to perfection, enhancing their sweetness and texture. Not only is it simple to prepare, but it also packs a flavorful punch, making it an ideal side dish for families, vegetarians, or anyone looking to incorporate more wholesome ingredients into their meals.

Enjoy the versatility and ease of this delightful medley!

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Ingredients

Ingredient	Quantity
Zucchini	2 medium-sized
Bell Peppers	2 (1 red, 1 yellow)
Carrots	2 large
Red Onion	1 medium
Cherry Tomatoes	1 cup
Garlic	3 cloves
Olive Oil	3 tablespoons
Fresh Thyme	1 tablespoon, chopped
Salt	1 teaspoon
Black Pepper	½ teaspoon
Balsamic Vinegar	1 tablespoon (optional)

Note:

Feel free to adjust the quantities based on personal preferences or the number of servings needed!

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Cooking Steps

Preheat the oven to 200°C (400°F). Position the oven rack in the middle.
Prepare all ingredients: Wash and dry the zucchini, bell peppers, carrots, and cherry tomatoes. Cut the zucchini into half-moon slices, the bell peppers into strips, and the carrots into thin rounds. Slice the red onion into wedges and finely chop the garlic.
In a large mixing bowl, combine the zucchini, bell peppers, carrots, red onion, cherry tomatoes, and garlic. Drizzle with 45 ml (3 tablespoons) of olive oil.
Sprinkle with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of chopped fresh thyme. Toss all the vegetables until evenly coated.
Line a large baking sheet (approximately 43 x 30 cm or 17 x 12 inches) with parchment paper or lightly grease it. Spread the vegetable mixture in an even layer on the prepared baking sheet. Verify vegetables aren’t overcrowded for even roasting.
Roast in the preheated oven for 25–30 minutes, stirring halfway through (around 15 minutes in) to promote even cooking. The vegetables should be tender and lightly browned when done.
If using balsamic vinegar, drizzle 15 ml (1 tablespoon) over the roasted vegetables immediately after taking them out of the oven. Stir gently to combine.
Allow the roasted vegetable medley to cool for about 5 minutes before serving. The vegetables should be fragrant and bursting with color. Enjoy warm!

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Variations

Mediterranean Delight: Add 100 g (3.5 oz) of feta cheese and 50 g (1.75 oz) of Kalamata olives for a salty, savory twist; make sure the dish remains gluten-free and add a sprinkle of oregano.
Spicy Sriracha Kick: Toss vegetables with 15 ml (1 tablespoon) of sriracha sauce before roasting for a spicy flavor; adjust oil quantity to maintain moisture.
Protein-Packed Chickpeas: Mix in 400 g (14 oz) of drained and rinsed canned chickpeas for added protein and fiber; perfect for a vegan and gluten-free option.
Autumn Harvest: Swap in seasonal vegetables like butternut squash (cut into cubes) and Brussels sprouts (halved) for a seasonal touch, enhancing the dish’s sweetness and texture.

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Tips on plating and presentation

After experimenting with various flavorful variations of the roasted veggie medley, it’s time to think about how to showcase your delicious creation.

Use a clean, white plate to let the vibrant colors pop. Arrange the veggies in a circular pattern, topping with fresh herbs for contrast.

Drizzling olive oil or balsamic glaze adds a touch of elegance, making your dish irresistible. Enjoy the display!

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What other dishes can I pair it with?

Wondering what to serve alongside your roasted veggie medley?

I love pairing it with quinoa or a light salad for a invigorating contrast. You can also enjoy it with grilled chicken or fish for a hearty meal.

If you’re feeling indulgent, try it with creamy polenta.

These combinations create a colorful, satisfying plate that truly brings out the flavors of your veggies!

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What drinks can I pair it with?

While enjoying your gluten-free roasted veggie medley, I find that a light, crisp white wine, like a Sauvignon Blanc, complements the dish beautifully.

Alternatively, a invigorating sparkling water with a slice of lemon can enhance the flavors without overpowering them.

If you prefer something warmer, I’ve enjoyed a fragrant herbal tea, like chamomile, which adds a nice contrast to the dish.

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Frequently Asked Questions

Can I Make This Veggie Medley in Advance?

Absolutely, you can make this veggie medley in advance! I often roast the veggies ahead of time and store them in the fridge. Just reheat them before serving, and they’re delicious every time!

How Should I Store Leftovers if Any?

I usually store leftovers in an airtight container in the fridge. They keep well for about three to four days. Just reheat them in the oven or microwave when I’m ready to enjoy them again!

Are There Any Allergens Present in This Recipe?

There aren’t any common allergens in this recipe. I make sure to use fresh, gluten-free veggies and herbs, but it’s always smart to double-check individual ingredients for any specific allergen concerns you might have.

Can I Use Frozen Vegetables Instead of Fresh?

Sure, I often use frozen vegetables instead of fresh. They’re convenient and still packed with nutrients. Just adjust the cooking time, since frozen veggies may take a little longer to roast properly. Enjoy experimenting!

How Long Does the Roasted Veggie Medley Last in the Fridge?

I find that the roasted veggie medley lasts about 3 to 5 days in the fridge. Just make sure to store it in an airtight container, and you’ll keep it fresh and tasty longer!