This colorful vegetable medley is the perfect side to any protein & gives you the nutrients you need to fuel your next adventure…

Vegetable medleys are the perfect addition to any camping menu, and this recipe is a go-to. Pair it with any protein to enjoy a flavorful, healthy meal to fuel your next adventure.

It’s a perfect combination of potatoes, carrots, bell peppers, parsnips, and rosemary. Simple, but oh-so-good.

Best of all, you toss all the ingredients into your Omnia oven to roast on your stovetop or grill. So, you can make this medley whether you camp with an RV or a simple camping stove or portable grill.

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What’s an Omnia Oven?

Wildly popular in Europe, an Omnia oven is a portable stovetop oven. It’s made by a Swedish company, and is quickly growing in popularity in the U.S.

The most appealing features are its versatility and how lightweight it is. It’s only 1/4 the weight of a Dutch oven of the same size, and can cook many of the same things.

It makes all kinds of food, including:

fresh bread
cakes
muffins
quiche
casseroles
roasted meat
hashbrowns and potatoes
lasagna
calzone and pizza
… and so much more!

We love using it to make Camping Mac and Cheese, which leads to delicious Leftover Mac and Cheese Casserole.

Preview	Product	Price
	Omnia Oven (Camping Stovetop Oven)	$79.99	Add to Cart

Preview	Product	Price
	Omnia Super Kit (Premium Bundle)		Add to Cart

Roasted Vegetables

You can roast this vegetable medley in your RV oven or Dutch oven, but it turns out perfectly in an Omnia oven.

If your RV oven is unreliable or you camp with a camping stove, you should seriously consider investing in an Omnia oven.

Roasted Vegetable Medley (Omnia Oven)

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Recipe by Omnia Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This colorful vegetable medley is the perfect side to any protein. The roasted flavor hits the spot when you’re out in nature, giving you the nutrients you need for your next adventure.

Ingredients

2 2 potatoes
2 2 red onions
2 2 carrots
2 2 parsnips
2 2 bell peppers (red, yellow)
1 tsp 1 dried rosemary
1 Tbs 1 vegetable or olive oil
salt & pepper to taste
fresh rosemary (optional garnish)

Directions

Peel the potatoes, carrots and parsnips and dice or julienne. Remove seeds from bell
peppers and chop into 1-inch pieces. Peel the red onions and slice into wedges.
Put all the vegetables in a bowl. Drizzle with the oil and season with rosemary, salt and
black pepper. Pour the vegetables into the Omnia pan.
Cover and bake on medium heat for about 25 minutes. Check the vegetables and turn gently now and then.
Garnish with fresh rosemary and serve.