Description
A colorful medley of oven-roasted vegetables tossed in olive oil and herbs, finished with a tangy balsamic glaze. This healthy and versatile dish is perfect as a side or a light main course, highlighting the natural sweetness and vibrant flavors of fresh produce.
Ingredients
Units
Scale
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or rosemary, or a mix)
- 2 tablespoons balsamic vinegar (for drizzling)
- Optional: 2 garlic cloves, minced
- Optional garnish: Fresh basil, chopped
Instructions
- Prep the Vegetables:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped bell peppers, zucchini, red onion, and cherry tomatoes (and garlic, if using).
- Season:
- Drizzle olive oil over the vegetables.
- Sprinkle with salt, pepper, and dried thyme. Toss until all veggies are evenly coated.
- Roast:
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Finish and Serve:
- Remove from the oven and immediately drizzle with balsamic vinegar.
- Toss gently, garnish with fresh basil if desired, and serve warm.
Notes
- For an extra flavor boost, sprinkle with grated Parmesan cheese after roasting (omit for vegan version).
Adjust seasoning to taste and try adding other vegetables such as mushrooms or carrots based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0mg