Roasted Vegetable Medley


March 18, 2017


Chef's Note: For the roasted bread crumbs, just roast your normal panko or any bread crumbs in the oven at 450°F for 3-4 minutes, or until it is golden brown. I like to put roasted bread crumbs on my vegetables because it gives it a nice crunch!

  • Prep: 35 mins
  • Cook: 45 mins
  • 35 mins

    45 mins

    1 hr 20 mins

  • Yields: Serves 10


2 handfuls of French beans

3 pieces carrots

1 ear of corn

1 head cauliflower

1 head broccoli

1 medium-size red cabbage

3 pieces tomatoes

5 pieces potatoes

2 pieces red bell pepper

8 cloves of garlic, minced

¼ cup olive oil

1/8 cup balsamic vinegar

salt and freshly cracked pepper, to taste

balsamic cream

a handful of roasted bread crumbs


Preheat oven 450°F.

In a medium bowl, combine olive oil, balsamic vinegar and garlic.

Cut the rest of the vegetables medium diced. For the corn, slice it about 1 inch thick.

Toss vegetables in olive oil mixture just enough to coat. Season with salt and freshly cracked pepper.

Roast in the oven for 40-45 minutes or until potatoes are soft.

Season the vegetables to taste. Finish with balsamic cream and roasted bread crumbs.


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