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balsamic veggies, holiday side dishes, vegetable side dish, healthy side dish
Print Recipe

Balsamic Roasted Veggies

Prep Time20 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: balsamic vegetables, healthy side dish, holiday side dish
Servings: 6

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!