Rosedale Roasted Veggie Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful mix of roasted vegetables with a honey-balsamic glaze, inspired by Baltimore's vibrant markets. This american-inspired indian (vegetarian) ready in about 50 minutes pairs medium, sliced zucchini, red, 1 yellow, sliced bell peppers, small, cubed eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 190 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, eggplant, and mushrooms with olive oil, thyme, salt, and pepper.
  2. Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden.
  3. Step 3: In a small bowl, whisk together honey and balsamic vinegar. Drizzle over the vegetables and toss to coat. Serve warm.

Frequently asked questions

How long does Rosedale Roasted Veggie Medley take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosedale Roasted Veggie Medley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, sliced zucchini from drying out.

Can I substitute ingredients in Rosedale Roasted Veggie Medley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosedale Roasted Veggie Medley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosedale Roasted Veggie Medley vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes