Sicilian Style Roasted Vegetables with Balsamic Syrup
Bursting with Mediterranean flavors, Sicilian Style Roasted Vegetables with Balsamic Syrup is a vibrant, healthy, and satisfying dish that celebrates the simplicity of seasonal produce. This recipe combines tender roasted vegetables like zucchini, eggplant, cherry tomatoes, and red bell peppers, all elevated with a medley of aromatic herbs and garlic. The pièce de résistance is the luscious balsamic syrup, simmered to perfection with honey or maple syrup, adding a tangy-sweet glaze that complements the natural caramelization of the vegetables. Perfect as a side dish or a standalone entrée, this oven-roasted vegetable medley is easy to prepare and beautifully garnished with fresh parsley for a pop of color. Packed with wholesome ingredients, this gluten-free, vegetarian recipe is ideal for weeknight dinners or festive gatherings. Serve it warm and savor a taste of Sicily in every bite!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 Red bell peppers
- 2 cups Cherry tomatoes
- 1 large Red onion
- 4 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Balsamic vinegar
- 1 tablespoon Honey or maple syrup
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Cut the eggplant, zucchini, and red bell peppers into evenly sized chunks (about 1 inch). Halve the cherry tomatoes and slice the red onion into thick wedges.
Peel and crush the garlic cloves slightly with the side of a knife, keeping them whole.
In a large mixing bowl, combine the prepared vegetables and garlic. Drizzle them with olive oil and sprinkle with dried oregano, dried basil, salt, and black pepper. Toss everything until the vegetables are evenly coated with the seasoning.
Distribute the seasoned vegetables evenly across the two prepared baking sheets, ensuring they form a single layer for even roasting.
Roast the vegetables in the preheated oven for 35-40 minutes, flipping them halfway through. The vegetables should be tender and slightly caramelized by the end.
While the vegetables roast, make the balsamic syrup. In a small saucepan over medium heat, combine the balsamic vinegar and honey (or maple syrup). Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until it thickens to a syrupy consistency. Remove from heat and let it cool slightly.
Once the vegetables are done roasting, transfer them to a serving platter or bowl. Drizzle the balsamic syrup generously over the roasted vegetables.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6921 mg | 301% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 107.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4188 mg | 89% | |
*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.
