Best Mixed Vegetable Recipes for Quick and Tasty Meals

There’s something truly magical about a bowl of perfectly cooked mixed vegetables. Not only are they vibrant and beautiful, but they also offer a symphony of flavors and textures that can complement any meal or stand boldly on their own.

Whether you’re trying to eat more plant-based meals or simply want to add color and nutrition to your table, mixed vegetable recipes are a delicious solution. The best part?

With the right seasoning and a few simple techniques, you can turn humble veggies into a dish everyone craves.

In this post, I’m sharing my absolute favorite recipe for mixed vegetables: a medley of roasted, sautéed, and steamed veggies, tossed in a zesty garlic-herb dressing. This versatile recipe is easy enough for weeknights but impressive enough for guests.

Plus, I’ll include variations, serving ideas, and nutrition facts so you can make it your own. Ready to fall in love with vegetables all over again?

Let’s get cooking!

Why You’ll Love This Recipe

• Flavorful and Colorful: This mixed vegetable recipe combines the natural sweetness of roasted carrots and bell peppers with the earthiness of broccoli and zucchini. Each bite bursts with flavor and freshness, making it a real crowd-pleaser.
• Quick and Easy: You can prepare this dish in under 40 minutes, with minimal prep work. Perfect for busy weeknights or lazy weekends when you want something wholesome but effortless.
• Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants, these veggies support your immune system and help you feel your best. They’re naturally low in calories, making them an excellent choice for a healthy lifestyle.
• Customizable: Use whatever vegetables you have on hand—this recipe is forgiving and flexible. Make it spicy, creamy, or tangy by swapping out herbs or adding your favorite sauces.
• Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week. These veggies keep well and are delicious hot or cold.

Ingredients

For the Garlic-Herb Dressing:

• Olive oil – 3 tablespoons
• Fresh garlic – 3 cloves, minced
• Lemon juice – 2 tablespoons
• Fresh parsley – 2 tablespoons, chopped
• Fresh thyme – 1 tablespoon, chopped (or 1 teaspoon dried)
• Salt – 1 teaspoon (to taste)
• Black pepper – ½ teaspoon (to taste)
• Red pepper flakes – ¼ teaspoon (optional, for heat)

Feel free to swap in your favorite veggies—sweet potatoes, mushrooms, asparagus, or Brussels sprouts are all delicious options!

Equipment

• Large baking sheet (for roasting vegetables)
• Mixing bowl (for tossing veggies and dressing)
• Chef’s knife (for chopping vegetables)
• Cutting board
• Measuring cups and spoons
• Small bowl (for mixing dressing)
• Whisk or fork (for blending dressing)
• Spatula or tongs (for turning veggies)
• Parchment paper or silicone mat (optional, for easy cleanup)

Instructions

1. Preheat your oven to 425°F (220°C).

   Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Prepare the vegetables.

   Wash and chop all vegetables into similar-sized pieces. Keep denser vegetables like carrots and cauliflower slightly smaller, so they cook evenly with softer veggies like zucchini and bell pepper.

3. Toss the vegetables.

   Place all chopped vegetables (except cherry tomatoes) in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.

   Toss well to coat.

4. Roast the vegetables.

   Spread the veggies in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through.

5. Add cherry tomatoes and finish roasting.

   After 20 minutes, add cherry tomatoes to the baking sheet. Continue roasting for another 10 minutes, or until all vegetables are tender and slightly caramelized at the edges.

6. Make the garlic-herb dressing.

   While the veggies roast, whisk together 1 tablespoon olive oil, minced garlic, lemon juice, parsley, thyme, remaining salt, black pepper, and red pepper flakes in a small bowl.

7. Toss roasted veggies with dressing.

   Transfer the roasted vegetables to a clean mixing bowl. Pour the garlic-herb dressing over the hot veggies and toss gently to coat.

8. Taste and adjust seasoning.

   Add more salt, pepper, or lemon juice if you wish. Serve warm, at room temperature, or chilled.

9. Garnish and enjoy.

   Just before serving, sprinkle extra fresh herbs on top for a burst of flavor and color.

Tip: For even roasting, don’t overcrowd the pan. Spread vegetables in a single layer, and use two baking sheets if needed.

Tips & Variations

• Switch up the vegetables:
  Use whatever is in season or available in your fridge. Sweet potatoes, Brussels sprouts, mushrooms, and asparagus all make great additions.
• Add protein:
  Toss in chickpeas, white beans, or cubed tofu before roasting for a heartier meal.
• Try different dressings:
  Swap the garlic-herb dressing for your favorite vinaigrette, tahini sauce, or even a spoonful of Vegan Bechamel Sauce for a creamy twist.
• Spice it up:
  Add a sprinkle of curry powder, smoked paprika, or cumin before roasting for an international flair.
• Batch cooking:
  Double the recipe and store leftovers in an airtight container in the fridge for up to 4 days. Roasted veggies are perfect for meal prep!
• Make it a main course:
  Serve over quinoa, rice, or pasta, or pile onto a grain bowl with avocado and seeds.
• More ways to enjoy veggies:
  Love this recipe? Try these other delicious vegetable ideas: Vegetable Alfredo Recipes for Creamy, Healthy Dinners, California Blend Veggies Recipes for Quick Healthy Meal, or Low Calorie Vegetable Soup Recipe for Healthy Eating.

“Variety is the spice of life—and the secret to crave-worthy veggie dishes. Don’t be afraid to mix it up!”

Nutrition Facts

Nutrition values are approximate and will vary based on specific vegetables and quantities used. For a lighter dish, reduce the olive oil or use a spray.

Serving Suggestions

• As a side dish:
  Serve alongside grilled tofu, seared tempeh, or your favorite plant-based protein for a balanced meal.
• Over grains:
  Spoon veggies over quinoa, brown rice, couscous, or farro. Add a drizzle of extra dressing, a sprinkle of seeds, or avocado slices for extra nutrition.
• In wraps or sandwiches:
  Layer roasted veggies in pita bread or tortillas with hummus or Garden Vegetable Cream Cheese for a flavorful lunch.
• On salads:
  Top your favorite leafy greens with mixed veggies, nuts, and a bright vinaigrette.
• Stuffed in baked potatoes:
  Scoop out a baked potato and fill with seasoned mixed veggies, then top with fresh herbs or Vegetable Alfredo Sauce.
• Meal prep bowls:
  Combine mixed veggies with grains, beans, and your favorite sauce for a grab-and-go lunch.
• With soup:
  Serve alongside a comforting bowl of Low Calorie Vegetable Soup for a nourishing, veggie-packed meal.

Conclusion

Mixed vegetable recipes are the ultimate celebration of nature’s bounty. With the right blend of veggies, a punchy homemade dressing, and minimal effort, you can create a dish that’s as nutritious as it is irresistible.

Whether you’re serving it as a side, piling it onto grain bowls, or making it the main event, this recipe is endlessly adaptable and always satisfying.

Don’t forget to experiment with your favorite vegetable combinations, spices, and dressings—every batch is a new adventure. If you’re looking for more inspiration, be sure to browse our California Blend Veggies Recipes, try our creamy Vegan Bechamel Sauce Recipe, or cozy up with a Low Calorie Vegetable Soup.

Happy cooking, and may your plates always be full of color and flavor!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Mixed Vegetable Stir-Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A colorful, flavorful medley of fresh vegetables quickly stir-fried with a savory sauce. Perfect as a side or a light main dish.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup broccoli florets”, “1 cup sliced carrots”, “1 red bell pepper, sliced”, “1 cup snap peas”, “1 small zucchini, sliced”, “2 tablespoons vegetable oil”, “2 cloves garlic, minced”, “2 tablespoons soy sauce”, “1 tablespoon oyster sauce”, “1 teaspoon cornstarch mixed with 2 tablespoons water”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a large skillet or wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and saut\u00e9 for 30 seconds until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add broccoli, carrots, and bell pepper; stir-fry for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add snap peas and zucchini; stir-fry for another 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in soy sauce and oyster sauce.”}, {“@type”: “HowToStep”, “text”: “Pour in cornstarch slurry; stir until sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “110 kcal”, “proteinContent”: “3 g”, “fatContent”: “6 g”, “carbohydrateContent”: “13 g”}}