Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing
Elevate your vegetable game with this vibrant and flavor-packed recipe for Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing. Perfectly caramelized zucchini, eggplant, bell peppers, red onion, and cherry tomatoes are infused with the aromatic essence of fresh thyme and rosemary, then drizzled with a warm, tangy balsamic and olive oil dressing. This easy-to-make dish combines the rustic charm of Provençal cuisine with the bold flavors of roasted garlic and herbs, creating a side that pairs beautifully with roasted meats, grilled fish, or crusty artisan bread. Ready in under an hour, it's a wholesome and stunning addition to your table — ideal for dinner parties or weeknight meals alike. Keywords: roasted vegetables, French cuisine, balsamic dressing, olive oil, herb-infused, easy side dish.
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 medium-sized Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 cup Cherry tomatoes
- 4 whole Garlic cloves
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 4 whole Fresh thyme sprigs
- 2 whole Fresh rosemary sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash all the vegetables thoroughly under cold water.
Cut the zucchini, eggplant, red bell pepper, yellow bell pepper, and red onion into roughly 1-inch chunks. Try to keep the pieces similar in size to ensure even roasting.
Add the cherry tomatoes and whole garlic cloves to the chopped vegetables and transfer everything to a large mixing bowl.
Drizzle the vegetables with 2 tablespoons of olive oil. Add the salt, black pepper, and toss well to evenly coat.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Place the thyme and rosemary sprigs evenly over the top.
Roast the vegetables for 35-40 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the dressing: In a small saucepan, combine 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Heat over low heat for 2-3 minutes, stirring occasionally, until warmed through but not boiling.
Remove the roasted vegetables from the oven and discard the thyme and rosemary sprigs.
Transfer the roasted vegetables to a serving dish and drizzle with the warm balsamic and olive oil dressing.
Serve immediately and enjoy your Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing!
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 64.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3548 mg | 76% | |
*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.
