Fall Seasonal Roasted Vegetable Medley


As fall rolls into New England with cool mornings that feel like rich jewel colors awakening the senses, I stroll through my local farmer’s market on a mission to capture the season in a perfect Roasted Vegetable Medley.

For my vegetable medley I choose multicolored cherry tomatoes, deep hewed potatoes, fresh picked onions and herbs that I can smell from afar. The array of gorgeous fresh produce still available has captivated me, and I leave with my basket full and heavy. I race home to create both a delicious vegetable roast and a world class visual of my seasonal bounty!


Fall Seasonal Roasted Vegetable Medley



  • 8 oz multicolored gourmet potatoes
  • 4 cups whole heirloom cherry tomatoes
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh basil, thinly sliced
  • 1 tablespoon fresh French thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon hot pepper flakes


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1. Preheat oven to 400 degrees F.

2. Place potatoes, tomatoes, onion and garlic in a 2 quart baking dish. Drizzle olive oil over top.

3. Add basil, thyme, salt, black pepper and hot pepper flakes. Stir to combine.

4. Roast in the oven for 25-30 minutes, until tomatoes just start to burst with flowing juices.

5. Serve warm with fresh baked bread to soak up the heavenly flavors. Great for lunch or as a side dish.







More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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