Balsamic Roasted Veggie Mix
A vibrant and flavorful dish made with seasonal vegetables, balsamic vinegar, and olive oil, perfect for any occasion.
Ingredients
Vegetable Ingredients
- 2 cups bell peppers, chopped Any color bell peppers work well.
- 1 cup zucchini, sliced Slice evenly for uniform cooking.
- 1 cup cherry tomatoes Half if they're large for better roasting.
- 1 cup red onion, chopped Use sweet or red onions for milder flavor.
Flavor Enhancers
- 3 tablespoons balsamic vinegar Adjust amount to taste.
- 2 tablespoons olive oil Can be replaced with spray oil for a lighter option.
- 1 teaspoon garlic powder Fresh garlic can also be used.
- to taste Salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Start by washing and chopping all your vegetables into similar sizes for even roasting.
- Place the chopped vegetables in a large bowl.
Cooking
- Preheat your oven to 400°F (200°C).
- Drizzle the veggies with olive oil and balsamic vinegar.
- Add garlic powder, salt, and pepper, and toss to coat evenly.
- Spread the seasoned vegetables on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Check for doneness; veggies should be tender and slightly caramelized.
- Let them cool slightly before serving warm.
- Garnish with fresh herbs if desired.
Notes
Great for meal prep, this dish can be made ahead of time and stored in the fridge for up to three days, or frozen for up to three months.