balsamic roasted vegetables
A medley of vegetables roasted to perfection and tossed in a tangy balsamic glaze, offering a balance of sweetness and acidity.
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, carrots, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, oregano, salt, pepper, and minced garlic until well combined.
- Pour the balsamic mixture over the vegetables, tossing to coat them evenly.
- Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and let cool slightly before serving.
- Transfer the roasted vegetables to a serving platter and drizzle any remaining balsamic glaze from the baking sheet over them.
Nutritional Information & Health Goals
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