Balsamic Roasted Vegetables

Balsamic Roasted Vegetables are a vibrant medley of seasonal vegetables caramelized to perfection, drizzled with a tangy balsamic reduction. This healthy dish makes for a delightful and nutritious side or main course, perfect for any American dinner.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, chopped
• Carrot - 1 medium, sliced
• Red onion - 1 medium, chopped
• 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

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine sliced zucchini, chopped bell pepper, sliced carrot, chopped red onion, and halved cherry tomatoes.
3. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
4. Pour the balsamic mixture over the vegetables and toss well to coat evenly.
5. Spread the coated 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 slightly caramelized, stirring halfway through the cooking time.
7. Remove from the oven and let cool for a couple of minutes before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains antioxidants that can improve overall health.

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