Balsamic Roasted Vegetables
Balsamic roasted vegetables are an easy sheet pan side made with zucchini, yellow squash, bell peppers, and onion roasted until tender.
Ingredients
- 2 medium zucchini, quartered
- 2 medium yellow squash, quartered
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 garlic cloves, minced
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and minced garlic.
- Add the zucchini, yellow squash, bell peppers, and onion to the baking sheet.
- Pour the balsamic mixture over the vegetables and toss until evenly coated, then spread into an even layer.
- Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized. Serve warm.
Nutrition
Notes
- Cut veggies evenly: Similar sized pieces roast at the same speed and give you better texture.
- Do not crowd the pan: Spread vegetables out in a single layer so they roast and caramelize instead of steaming.
- Stir halfway through: Turning the vegetables helps them brown evenly on all sides.
- Watch the garlic: Minced garlic can brown quickly, so stir it well into the oil and vinegar mixture so it roasts gently.
- Finish with extra balsamic: A light drizzle of balsamic glaze or a splash of vinegar after roasting adds a brighter finish.
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