Roasted Vegetables with Balsamic Vinegar
Elevate your side dish game with these vibrant and flavorful Roasted Vegetables with Balsamic Vinegar! This easy-to-make recipe features a colorful medley of zucchini, bell peppers, red onion, and carrots, brought to life with the rich tang of balsamic vinegar, a drizzle of olive oil, and aromatic dried Italian herbs. Oven-roasted to perfection at 425°F, these vegetables emerge tender, slightly caramelized, and bursting with natural sweetness. With just 15 minutes of prep time and a versatile serving potential—try it alongside your favorite protein or over quinoa for a hearty vegetarian dish—this recipe is a go-to for busy weeknights or a healthy holiday spread. Garnished with fresh parsley, it's as visually stunning as it is satisfying. Perfect for anyone searching for easy roasted vegetable recipes or healthy side dishes!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 1 medium Red Onion
- 3 medium Carrots
- 1.5 cups Cherry Tomatoes
- 3 cloves Garlic Cloves
- 3 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1.5 teaspoons Dried Italian Herbs
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry all vegetables. Cut the zucchini into half-moons, slice the bell peppers into strips, cut the red onion into wedges, and chop the carrots into thin sticks. Keep the cherry tomatoes whole.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the zucchini, red and yellow bell peppers, red onion, carrots, and cherry tomatoes. Add the minced garlic.
Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle the dried Italian herbs, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 20–25 minutes. Stir the vegetables halfway through cooking to promote even browning.
Once the vegetables are tender and slightly caramelized, remove them from the oven.
Transfer the roasted vegetables to a serving dish. Garnish with freshly chopped parsley, if desired.
Serve warm as a side dish, or pair it with quinoa, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 58.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3181 mg | 68% | |
*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.
