Description
A vibrant and flavorful balsamic roasted veggie mix featuring bell peppers, zucchini, cherry tomatoes, and red onion, tossed in olive oil, balsamic vinegar, and garlic powder. Roasted to perfection, this easy vegetable medley offers a delicious and healthy side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup red onion, chopped
Seasonings & Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the vegetables evenly.
- Combine Vegetables: In a large mixing bowl, add the chopped bell peppers, sliced zucchini, cherry tomatoes, and chopped red onion.
- Add Dressing: Drizzle the olive oil and balsamic vinegar over the vegetables to add richness and tang.
- Season: Sprinkle garlic powder, salt, and pepper evenly over the mixture to enhance the flavor.
- Toss Vegetables: Thoroughly toss all the vegetables and seasonings together until everything is evenly coated with the dressing and spices.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a baking sheet, ensuring they have room to roast properly.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to allow even caramelization and cooking.
- Serve: Remove from oven and serve the vegetables warm as a delightful side dish or addition to your main courses.
Notes
- For extra flavor, sprinkle with fresh herbs like thyme or rosemary before roasting.
- Stir halfway during roasting to prevent burning and promote even cooking.
- Use any combination of your favorite vegetables to customize this dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Make sure vegetables are cut to similar sizes to cook evenly.
