Description
A delightful dish that combines vibrant flavors and textures with a sweet and tangy balsamic glaze, perfect for any occasion.
Ingredients
Scale
- 2 bell peppers (one red, one yellow), sliced into strips
- 2 medium zucchinis, sliced into half-moons
- 1 large red onion, sliced into wedges
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, whole
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all the vegetables into bite-sized pieces.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- On a large sheet pan, spread the chopped vegetables evenly, drizzle the balsamic glaze over them, and toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through.
Notes
- For a low-sodium option, use low-sodium soy sauce instead of balsamic vinegar.
- Swap out zucchini for asparagus or broccoli for a different flavor.
- Use maple syrup instead of balsamic vinegar for a sweeter glaze.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the oven or microwave.
- For freezing, place cooled vegetables in a freezer-safe bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Glazed Vegetables, Sheet Pan Recipe, Roasted Vegetables, Healthy Side Dish