Roasted Summer Vegetable Medley

Recipe contributed by Elena Bergin, Gloucester, MA


  • 1 cauliflower
  • 1 bunch of red beets
  • 1 bunch of golden beets
  • 1 bunch of asparagus
  • 3/4 C Mission Fig Balsamic Vinegar
  • 3/4 C Mushroom & Sage Olive Oil
  • Tablespoon onion powder
  • Teaspoon sea salt
  • Fresh ground pepper
  • Fresh rosemary
  • Fresh thyme



Preheat oven to 425 degrees. Can also be done in heavy foil packets on grill.

Clean and cut vegetables accordingly; 

  • Cauliflower cut into mini trees, then halved,
  • Beets cut into roughly 1 inch piece,
  • Asparagus cut ends off, then cut in half.

Using a large roasting pan, arrange vegetables accordingly;

  • Cauliflower flat side down,
  • Mix beets together, then put over cauliflower,
  • Layer asparagus on top.

Whisk vinegar, oil, onion powder, salt, pepper and herbs in a bowl and drizzle over veggies. 


Roast for 10 mins & stir, repeat and test "done-ness" after a total of 30 mins. Depending on your liking may need an additional 5- 10 mins.