Roasted Vegetable Medley

This makes a simple side dish to anything.  I planned to make this to go with a breaded chicken cutlet, but ended up making it my dinner for tonight because I was too tired to make anything else!  So you know it’s easy to put together.  Yummy roasted baby potatoes go great with the sweet zucchini, scallion and bright orange accents of carrot.  I season it simply with salt, pepper and throw in a few stems of fresh thyme (dried thyme can be substituted.)

Roasted Vegetable Medley

3-4 baby Yukon potatoes, or fingerling potatoes

1 small zucchini

2 scallions

2-3 carrots

few sprigs fresh thyme ( or 1/4 tsp dried thyme)

Salt and black pepper to taste

Olive oil

Butter (optional)


Preheat oven to 375 F degrees.  Line a toaster oven tray (or small oven-proof skillet) with aluminum foil or parchment paper.  Peel potatoes and half or quarter them, place on the tray.  Peel carrot and cut into 2 inch pieces, trim zucchini and cut into 2 inch spears, trim scallions and cut on an angle into 2 inch pieces.  Add all vegetables to potatoes on the tray.  Throw over a few sprigs of thyme and season with salt and pepper.  Pour over a few tablespoons of olive oil, and toss with a spoon to coat (or use your fingers – much easier).


Dot with butter, if liked.  Roast vegetables for about 30 – 40 minutes, until tender and lightly browned.

 Yield:  1 serving


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