Vegetable Medley

Vegetable Medley

With the kids at school and a little time on my hands, I’m going to make a really healthy dinner tonight. When it’s busy around here, I find myself relying on bacon cheeseburgers and chicken nuggets for dinner. This is not only unhealthy but expensive as well! With just a few simple ingredients, this Vegetable Medley recipe will be ready in about an hour.
I know that if I can get one good meal under my belt today then all of those other meals will fall into place tomorrow too. Let me show you how easy it is to throw together this delicious vegetable medley dish: 1) Chop onion and garlic cloves; 2) Heat olive oil in large skillet over medium-high heat…

prep: 10 mins, cook: 2 hrs, total: 2 hrs 10 mins, Servings: 5, Yield: 4 to 6 servings


1 large onion, sliced into rings

2 large sweet potatoes, sliced

¼ cup olive oil

2 carrots, shredded

1 teaspoon minced garlic

2 green bell peppers, sliced

4 red potatoes, cubed

¼ cup Italian-style seasoning

2 red bell peppers, sliced


Preheat oven to 350 degrees F (175 degrees C).

Coat the bottom of a 9×13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.

Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.

Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts:

Per Serving: 320 calories; protein 6.1g; carbohydrates 50.2g; fat 11.7g; sodium 48.5mg.

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