Roasted Vegetables with Balsamic Vinegar

Elevate your side dish game with these vibrant and flavorful Roasted Vegetables with Balsamic Vinegar! This easy-to-make recipe features a colorful medley of zucchini, bell peppers, red onion, and carrots, brought to life with the rich tang of balsamic vinegar, a drizzle of olive oil, and aromatic dried Italian herbs. Oven-roasted to perfection at 425°F, these vegetables emerge tender, slightly caramelized, and bursting with natural sweetness. With just 15 minutes of prep time and a versatile serving potential—try it alongside your favorite protein or over quinoa for a hearty vegetarian dish—this recipe is a go-to for busy weeknights or a healthy holiday spread. Garnished with fresh parsley, it's as visually stunning as it is satisfying. Perfect for anyone searching for easy roasted vegetable recipes or healthy side dishes!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1 medium Red Onion
• 3 medium Carrots
• 1.5 cups Cherry Tomatoes
• 3 cloves Garlic Cloves
• 3 tablespoons Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1.5 teaspoons Dried Italian Herbs
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Wash and dry all vegetables. Cut the zucchini into half-moons, slice the bell peppers into strips, cut the red onion into wedges, and chop the carrots into thin sticks. Keep the cherry tomatoes whole.

Step 3

Peel and finely mince the garlic cloves.

Step 4

In a large mixing bowl, combine the zucchini, red and yellow bell peppers, red onion, carrots, and cherry tomatoes. Add the minced garlic.

Step 5

Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle the dried Italian herbs, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 6

Spread the vegetables out on the prepared baking sheet in a single layer to ensure even roasting.

Step 7

Place the baking sheet in the preheated oven and roast for 20–25 minutes. Stir the vegetables halfway through cooking to promote even browning.

Step 8

Once the vegetables are tender and slightly caramelized, remove them from the oven.

Step 9

Transfer the roasted vegetables to a serving dish. Garnish with freshly chopped parsley, if desired.

Step 10

Serve warm as a side dish, or pair it with quinoa, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1433.6g)

Amount per serving	% Daily Value*
Calories	849.1

Total Fat 45.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6265.0mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 19.9g	0%
Total Sugars 58.1g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 249.0mg	0%
Iron 5.5mg	0%
Potassium 3181.0mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 6.5%

Carbs: 47.1%