Balsamic Roasted Veggie Medley
A colorful and delicious medley of roasted vegetables glazed with balsamic vinegar, perfect for side dishes or as part of a meal.
Ingredients
Vegetables
- 2 cups Carrots, chopped Choose fresh, firm carrots.
- 2 cups Broccoli florets Adds vibrant color.
- 2 cups Red bell peppers, chopped Brings a pop of color.
- 1 cup Red onions, chopped Enhances flavor.
- 2 cups Zucchini, chopped Mild and juicy.
Coating
- 1/4 cup Balsamic vinegar Creates the tangy-sweet coating.
- 2 tbsp Extra virgin olive oil Adds richness.
- 3 cloves Garlic, minced Infuses aroma.
- 2 tbsp Fresh thyme or rosemary For earthy flavor.
- 1 tsp Salt Enhances flavor.
- 1 tsp Freshly ground black pepper Balances taste.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse and chop all your vegetables into uniform pieces, about 1-inch thick.
- In a large mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, salt, pepper, and fresh herbs. Stir vigorously to combine.
- Add the chopped vegetables to the bowl and toss them in the balsamic mixture until they’re thoroughly coated.
- Line a baking sheet with parchment paper for easy cleanup, then spread the coated vegetables in a single layer.
Cooking
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, tossing halfway through.
- Once roasted to a golden brown and fork-tender, remove them from the oven and serve them warm.
Notes
Roasted vegetables will stay fresh in the fridge for up to 4 days. You can freeze for up to 3 months. Best reheated in the oven at 350°F (175°C).
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 5gSugar: 7g
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