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Balsamic Roasted Vegetables feature zucchini, yellow squash, mushrooms, onions, corn and red and green peppers. These summer vegetables are marinated in a flavorful balsamic vinegar glaze and oven roasted. Eating this recipe is an easy, fun, healthy way to eat your vegetables!
Are roasted vegetables healthy?
Roasted veggies offer loads of vitamins and minerals, and are full of fiber and low in calories. Heating vegetables can take away some nutrients, so be careful not to burn them or use too much oil which can also take away nutrient value.
Side dish or main dish?
Great for a barbecue, these colorful veggies could be cooked on an outdoor grill as easily as the oven. They make a perfect side dish and could even make a meal of their own. Add chicken or other meat to the marinade and let it cook along with the vegetables for a complete sheet pan dinner. If you add meat, slice it thin so it will cook quickly and evenly with the vegetables.
Cutting the veggies
For this recipe we cut zucchini and yellow squash in half lengthwise, then in slices. Slice the mushrooms then cut onions and green and red peppers into approximately 1-inch squares. If you’d like to add corn, blanch it for one minute, then cut kernels off the cobs.
Why use a marinade?
The marinade brings this dish together. It adds excitement to the vegetables! For the marinade, mix balsamic vinegar, brown sugar, olive oil, chopped basil, and minced garlic, seasonings in a large bowl, and stir to combine. Place all vegetables in the marinade bowl and toss to coat. You’ll want to let veggies marinade 30-45 minutes to absorb all the delicious flavors. After soaking in the marinade, spread veggies on a foil lined baking sheet (or use a silicon liner). Turn your oven to 423 degrees and roast veggies for about 20 minutes, or until they are al dente. If you add chicken, make sure the internal temperature reaches 165 degrees (check with a thermometer).
Tips for oven roasting vegetables
- Cut vegetables in fairly equal sizes. They will cook evenly this way.
- Lay the vegetables in a single layer. Don’t overcrowd the pan or the veggies can cook unevenly or become soggy from the steam the vegetables give off.
- Flip the vegetables once or twice during cooking. Even color and doneness can be better achieved by doing this.
When the vegetables are finished, remove from the oven, toss and serve. You could even make a roasted vegetable salad with this recipe. Balsamic roasted vegetables are a great way to round up those end of summer veggies and make a healthy meal. Try it!
If you’re looking for veggie dishes, you might enjoy these recipes!
- Herbed Cheese and Heirloom Tomato Tart
- Gazpacho – Cold Spanish Soup
- Salvadoran Rice and Vegetables
- Lemon Garlic Roasted Green Beans with Almonds
- Sensation Salad
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- 1 zucchini
- 1 yellow summer squash
- 1 pound mushrooms
- 1/2 red onion
- 1 red pepper
- 1 green pepper
- 2 ears corn (optional)
- 2 T balsamic vinegar
- 2 T brown sugar
- 1 T olive oil
- 1/4 cup basil leaves, rolled and chopped
- 4 cloves fresh garlic, minced
- 1 teaspoon coarse Kosher salt
- 1 teaspoon citrus grill or lemon pepper seasoning
- 1/2 teaspoon black pepper
1. Cut zucchini and yellow squash in half lengthwise, then in 1/4-inch slices.
2. Slice mushrooms
3. Slice onions and peppers into approximately 1-inch squares
4. Blanch corn for one minute, then cut kernels off cobs
5. Mix marinade. ingredients in a large bowl; Stir to combine.
6. Place all vegetables in Marinade bowl and toss to coat all. (Let veggies marinade 30-45 minutes.)
7. Spread veggies on foil lined baking sheet (or use a silicon liner).
8. Turn oven broiler to high and broil veggies for about 20 minutes, or until they are al dente.
9. Remove from oven, toss and serve.
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