Balsamic Marinated Vegetables
Transform your everyday vegetables into a show-stopping side dish with this vibrant Balsamic Marinated Vegetables recipe! Featuring a colorful medley of zucchini, yellow squash, red and yellow bell peppers, red onion, mushrooms, and cherry tomatoes, these roasted veggies are elevated with a savory-sweet balsamic marinade made with olive oil, garlic, and aromatic herbs like oregano and basil. Roasting at high heat brings out their natural sweetness and caramelizes the edges for irresistible flavor. Perfect as a warm side dish, salad topper, or antipasto addition, this dish is as versatile as it is delicious. Ready in just 45 minutes, it’s ideal for weeknight dinners, meal prep, or holiday feasts. Try this low-carb, vegan, and gluten-free recipe to add a burst of Mediterranean-inspired flavor to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 8 ounces Mushrooms
- 1 pint Cherry tomatoes
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry all vegetables. Trim the ends of the zucchini and yellow squash, then slice them into 1/4-inch thick rounds.
Core and de-seed the red and yellow bell peppers, then slice them into 1-inch strips.
Peel the red onion and cut it into 1/2-inch wedges. Separate the layers slightly for even cooking.
Clean the mushrooms and slice them in half. If they're small, you can leave them whole.
Peel the garlic cloves and mince them finely.
In a small mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined.
Place all prepared vegetables (zucchini, squash, peppers, onions, mushrooms, and cherry tomatoes) into a large mixing bowl.
Pour the balsamic marinade over the vegetables and toss gently to coat all pieces evenly.
Spread the marinated vegetables in a single layer on the prepared baking sheet to ensure even roasting.
Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and let them cool for 5 minutes before transferring to a serving dish.
Optional: Sprinkle with freshly chopped parsley for a burst of color and added flavor.
Serve warm as a side dish, or let the vegetables cool completely and serve them as part of a salad or antipasto platter. Enjoy!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5296 mg | 230% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 67.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4676 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
