Balsamic Roasted Veggies
Balsamic roasted veggies are the perfect side dish for holidays and anyday. I love balsamic salad dressing. So when making roasted veggies for Christmas, I decided a little balsamic and some spices would really change them up!
These veggies are easy to make, full of flavor, and sure to please even veggie haters because we all know those people. Roasting them gives a juicy and delicious flavor that’s hard to beat. I’ve been experimenting with different vegetable mixes and this has been my favorite. Zucchini, red bell peppers, mushrooms, tomato, and onion combine to pack this flavorful punch. I’ve also tried this with broccoli and eggplant but the recipe below is my favorite combination.
Some of my favorite other side dishes are this sweet potato casserole, spaghetti squash bites, and twice baked potatoes.
While eating out is always delicious and filling, it often has hidden ingredients, sugars, and unhealthy fats (yes even the vegetables). So this is why I love this recipe so much. It tastes like veggies I’ve gotten out, yet I know the ingredients are whole and clean. The recipe below makes about 6, 1 cup servings. These go great with chicken or salmon, and I love tossing in some rice. Letting them marinate really gives the veggies a chance to soak up the flavor. Make sure you turn the veggies about half way through cooking to give them an even roast. I’ve actually been making these as a side for every holiday now because they’ve been such a hit. Serve these warm and store the rest in a glass container to enjoy for a few days afterwards.
Balsamic Roasted Veggies
Equipment
- 2 Cookie Sheets
- oven
Ingredients
- 3 medium zucchini, sliced (about 3 cups)
- 1 large red bell pepper, sliced
- 3/4 cup mini portobello mushrooms
- 3/4 cup cherry tomatoes, halved
- 1/2 large red onion, chopped
- 1 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp basal
- 1 tsp oregano
- 1 tsp garlic Powder
- 2 cloves garlic diced
Instructions
- Preheat oven to 425F.
- Cover 2 baking sheets with aluminum foil, and spray with evoo non-stick spray.
- In a large bowl, combine all vegetable and mix well.
- In a small bowl, combine the garlic, extra virgin olive oil, balsamic vinegar, basal, oregano, and garlic powder. Whisk to blend together.
- Pour the dressing mixture over the veggies and shake to make sure they're coated. Let marinate for 15-20 minutes.
- Spread on the baking sheets in a single layer and cook for 30 minutes flipping half way through.
- Serve immediately and store remaining in a glass container. The Pyrex ones below are my favorite for keeping these veggies fresh!
I hope you enjoy these, and feel free to e-mail me on what you think of this recipe!
Pyrex Rectangular Food Storage, Red, (6 Pack)
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