Balsamic Roasted Vegetable Medley

Balsamic Roasted Vegetable Medley is a vibrant and flavorful dish that combines a variety of seasonal vegetables, roasted to perfection and drizzled with a rich balsamic glaze. This healthy and colorful medley makes a delightful accompaniment to any main course or can be enjoyed on its own.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (any color) - 1 medium, chopped
• Red onion - 1 small, cut into wedges
• Carrot - 1 medium, sliced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - a handful, for garnish

Steps

1. Preheat the oven to 220°C (425°F).
2. In a large mixing bowl, combine the sliced zucchini, chopped bell pepper, red onion wedges, sliced carrot, and halved cherry tomatoes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
4. Pour the balsamic mixture over the vegetables and toss until evenly coated.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
7. Remove from the oven, garnish with fresh basil, and serve warm.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• Low in calories and high in fiber, promoting digestive health.

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