Recipe for Roasted Vegetables
These roasted vegetables are perfect for easy weeknight dinners and meal prep!
Ingredients
Veggies, all uniformly cut
- 1 large zucchini chopped and diced
- 1 eggplant sliced
- 2 bell peppers chopped
- 1 large red onion sliced or chopped
- 2 beef tomatoes diced
- 2 carrots chopped
Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 5 cloves garlic finely diced
- juice of lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
How To Roast Vegetables (With Balsamic Vinegar Marinade)
- In a small bowl, mix the Balsamic Marinade ingredients together. Set aside.
- Preheat oven to 425 degrees Fahrenheit.
- Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast. I actually split everything in the picture onto three different baking sheets to give them some space. You may even want to split them based on cooking them.
- Pour the marinade over the veggies and rub them into the veggies. You can do this separately, or just mixed them all in. I kept mine separate for the pictures. Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies.
- Roast the veggies according to their appropriate times. Remove from oven once roasted. Some of the veggies may looked blackened but they aren't burned: it's the balsamic vinegar.
Cooking Times
- Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes
- Carrots & Onions: 25 minutes to 30 minutes (check at 25 minutes)
- Broccoli, Cauliflower and Brussels sprouts: 15 to 25 minutes
- Sweet Potatoes: 30 to 45 minutes
Notes
How to store: You can store these veggies in an airtight container for 4 to 5 days in the fridge. They can be eaten cold, at room temperature, or warmed up in the microwave or a 350ºF oven.
How to freeze: You can freeze Balsamic Roasted Vegetables for up to 3 months. Place them in an airtight storage container or freezer bag. I recommend letting them thaw in the refrigerator before reheating, as this will help them cook more evenly.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 726mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5666IU | Vitamin C: 78mg | Calcium: 45mg | Iron: 1mg