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Lisa Dishes

Sheet Pan Balsamic Veggie Medley Flavorful Side Dish

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This dish shines with fresh, vibrant veggies. Here’s what you’ll need: - 1 cup cherry tomatoes, halved - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 2 cups Brussels sprouts, halved These vegetables add color and flavor. Each one brings a unique taste that blends well. The balsamic vinaigrette gives the dish its tasty kick. You will need: - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced Balsamic vinegar adds sweetness and tang. Olive oil helps to roast the veggies. Garlic provides depth. Seasoning makes the dish pop. For that, gather: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh basil leaves for garnish Oregano and thyme bring earthiness. Salt and pepper enhance all the flavors. Fresh basil adds a fragrant touch at the end. First, preheat your oven to 425°F (220°C). This heat will help the veggies roast well. Gather your ingredients, including cherry tomatoes, red and yellow bell peppers, zucchini, red onion, and Brussels sprouts. Wash them well, and then chop them into the right sizes. Halve the cherry tomatoes and slice the zucchini into half-moons. Cut the red onion into wedges and halve the Brussels sprouts. Having these ready makes cooking easier. In a large mixing bowl, add all your chopped veggies. This includes the cherry tomatoes, bell peppers, zucchini, red onion, and Brussels sprouts. Then, add minced garlic for extra flavor. Next, drizzle in the olive oil and balsamic vinegar. Sprinkle the dried oregano and thyme on top. Don’t forget to add salt and pepper to taste! Use your hands to toss everything together until the veggies are well coated. This step is key for deep flavor. Spread the seasoned veggies evenly onto a large baking sheet. Make sure they are in a single layer. This helps them cook evenly. Place the sheet in your preheated oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to ensure they cook well on all sides. You want them to be tender and slightly caramelized. When done, remove the sheet pan from the oven, and let it cool for a few minutes. Before serving, garnish with fresh basil leaves for a pop of color and flavor. To ensure even cooking, cut all veggies to similar sizes. This helps them cook at the same rate. For example, slice bell peppers and zucchini into pieces about one inch or less. Keep cherry tomatoes halved. Spread the veggies out on your sheet pan. Avoid crowding them. Use a large pan if needed. Stir the veggies halfway through roasting. This helps them cook evenly and brown nicely. To enhance caramelization, start by using high heat. Preheat your oven to 425°F (220°C). The balsamic vinegar also adds a sweet touch. The natural sugars in veggies release during roasting. Toss them in olive oil to help with browning. A little salt can help draw out moisture, making caramelization easier. Keep an eye on the veggies. Once they start to turn golden, they are almost ready. For a great look, serve the veggies straight from the pan. This adds a rustic feel. You can also transfer the veggies to a colorful platter. Drizzle some extra balsamic vinegar on top. Sprinkle freshly cracked pepper for a nice touch. Finish with fresh basil leaves for color. This not only looks appealing but also adds flavor. {{image_2}} You can easily swap out veggies based on what is fresh. For spring, try asparagus or peas. In summer, add eggplant or squash. Autumn calls for root veggies like carrots and parsnips. Winter offers sweet potatoes or kale. Each season brings new flavors. This keeps the dish fun and fresh. Want to make this dish a full meal? Add some protein. Cooked chicken or shrimp works great. You can also use chickpeas or tofu for a plant-based option. Toss the protein with the veggies before roasting. This adds heartiness and makes it more filling. Experiment with different seasonings for new tastes. For a spicy kick, add chili flakes. If you love herbs, try rosemary or basil. You can also use lemon juice instead of balsamic vinegar for a zesty touch. Each change brings a new vibe to the dish, making it exciting every time. After cooking your Sheet Pan Balsamic Veggie Medley, let it cool down. This step is key. Place the pan on a heat-safe surface. Allow the veggies to cool for about 10-15 minutes. This helps prevent moisture buildup in storage. Once the veggies are cool, store them in an airtight container. This keeps them fresh longer. You can keep them in the fridge for up to 3 days. If you want to store them longer, consider freezing. Use freezer-safe bags or containers. Just remember to label them with the date. To reheat, use the oven or microwave. For the oven, preheat to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you use the microwave, place them in a safe dish. Heat in short bursts of 30 seconds, stirring in between. Enjoy the flavors like they are fresh out of the oven! Yes, you can use other vinegars. Apple cider vinegar or red wine vinegar work well too. Each vinegar gives a different taste. Apple cider vinegar adds a fruity flavor. Red wine vinegar gives a slight tang. Experiment with what you have on hand. Just keep the same amount as in the recipe. The veggies are done when they look soft and slightly brown. You want them tender but not mushy. A fork should easily pierce them. Stir the veggies halfway through cooking for even roasting. If some are browner, that's okay; it adds flavor. This veggie medley pairs well with many dishes. Try it with grilled chicken or fish. It also complements quinoa or rice nicely. You can serve it with crusty bread for a lighter meal. Don’t forget to drizzle a bit of extra balsamic on top for added flavor! This blog post covered how to make a tasty roasted vegetable medley. We explored ingredients, from fresh veggies to balsamic vinaigrette. I shared step-by-step instructions for prepping, mixing, and roasting. Tips on cooking evenly and enhancing flavors add value. You can modify the recipe with seasonal veggies or proteins. I also discussed storing leftovers properly and answered common questions. Try these tips and enjoy a delicious meal that's easy to prepare!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty side dish? The Sheet Pan Balsamic Veggie Medley is here to save your dinner! This simple recipe packs bright flavors and fresh veggies for a colorful addition to any meal. Plus, it’s easy to make with just one pan. In this post, I’ll share the ingredients, step-by-step instructions, and some handy tips to elevate your cooking. Get ready to impress your family!

Ingredients

List of Vegetables Used

This dish shines with fresh, vibrant veggies. Here’s what you’ll need:

– 1 cup cherry tomatoes, halved

– 1 red bell pepper, chopped

– 1 yellow bell pepper, chopped

– 1 zucchini, sliced into half-moons

– 1 red onion, cut into wedges

– 2 cups Brussels sprouts, halved

These vegetables add color and flavor. Each one brings a unique taste that blends well.

Balsamic Vinaigrette Components

The balsamic vinaigrette gives the dish its tasty kick. You will need:

– 3 tablespoons balsamic vinegar

– 2 tablespoons olive oil

– 2 cloves garlic, minced

Balsamic vinegar adds sweetness and tang. Olive oil helps to roast the veggies. Garlic provides depth.

Seasoning and Garnish Ingredients

Seasoning makes the dish pop. For that, gather:

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Fresh basil leaves for garnish

Oregano and thyme bring earthiness. Salt and pepper enhance all the flavors. Fresh basil adds a fragrant touch at the end.

Step-by-Step Instructions

Prepping the Oven and Ingredients

First, preheat your oven to 425°F (220°C). This heat will help the veggies roast well. Gather your ingredients, including cherry tomatoes, red and yellow bell peppers, zucchini, red onion, and Brussels sprouts. Wash them well, and then chop them into the right sizes. Halve the cherry tomatoes and slice the zucchini into half-moons. Cut the red onion into wedges and halve the Brussels sprouts. Having these ready makes cooking easier.

Mixing the Vegetables and Marinade

In a large mixing bowl, add all your chopped veggies. This includes the cherry tomatoes, bell peppers, zucchini, red onion, and Brussels sprouts. Then, add minced garlic for extra flavor. Next, drizzle in the olive oil and balsamic vinegar. Sprinkle the dried oregano and thyme on top. Don’t forget to add salt and pepper to taste! Use your hands to toss everything together until the veggies are well coated. This step is key for deep flavor.

Roasting Procedure and Timing

Spread the seasoned veggies evenly onto a large baking sheet. Make sure they are in a single layer. This helps them cook evenly. Place the sheet in your preheated oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to ensure they cook well on all sides. You want them to be tender and slightly caramelized. When done, remove the sheet pan from the oven, and let it cool for a few minutes. Before serving, garnish with fresh basil leaves for a pop of color and flavor.

Tips & Tricks

Ensuring Even Cooking

To ensure even cooking, cut all veggies to similar sizes. This helps them cook at the same rate. For example, slice bell peppers and zucchini into pieces about one inch or less. Keep cherry tomatoes halved. Spread the veggies out on your sheet pan. Avoid crowding them. Use a large pan if needed. Stir the veggies halfway through roasting. This helps them cook evenly and brown nicely.

How to Enhance Caramelization

To enhance caramelization, start by using high heat. Preheat your oven to 425°F (220°C). The balsamic vinegar also adds a sweet touch. The natural sugars in veggies release during roasting. Toss them in olive oil to help with browning. A little salt can help draw out moisture, making caramelization easier. Keep an eye on the veggies. Once they start to turn golden, they are almost ready.

Presentation Suggestions

For a great look, serve the veggies straight from the pan. This adds a rustic feel. You can also transfer the veggies to a colorful platter. Drizzle some extra balsamic vinegar on top. Sprinkle freshly cracked pepper for a nice touch. Finish with fresh basil leaves for color. This not only looks appealing but also adds flavor.

Variations

Swapping Veggies for Seasonal Options

You can easily swap out veggies based on what is fresh. For spring, try asparagus or peas. In summer, add eggplant or squash. Autumn calls for root veggies like carrots and parsnips. Winter offers sweet potatoes or kale. Each season brings new flavors. This keeps the dish fun and fresh.

Adding Protein for a Complete Meal

Want to make this dish a full meal? Add some protein. Cooked chicken or shrimp works great. You can also use chickpeas or tofu for a plant-based option. Toss the protein with the veggies before roasting. This adds heartiness and makes it more filling.

Different Flavor Profiles to Try

Experiment with different seasonings for new tastes. For a spicy kick, add chili flakes. If you love herbs, try rosemary or basil. You can also use lemon juice instead of balsamic vinegar for a zesty touch. Each change brings a new vibe to the dish, making it exciting every time.

Storage Info

Proper Cooling Techniques

After cooking your Sheet Pan Balsamic Veggie Medley, let it cool down. This step is key. Place the pan on a heat-safe surface. Allow the veggies to cool for about 10-15 minutes. This helps prevent moisture buildup in storage.

Best Storage Practices for Leftovers

Once the veggies are cool, store them in an airtight container. This keeps them fresh longer. You can keep them in the fridge for up to 3 days. If you want to store them longer, consider freezing. Use freezer-safe bags or containers. Just remember to label them with the date.

Reheating Instructions

To reheat, use the oven or microwave. For the oven, preheat to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you use the microwave, place them in a safe dish. Heat in short bursts of 30 seconds, stirring in between. Enjoy the flavors like they are fresh out of the oven!

FAQs

Can I use other types of vinegar?

Yes, you can use other vinegars. Apple cider vinegar or red wine vinegar work well too. Each vinegar gives a different taste. Apple cider vinegar adds a fruity flavor. Red wine vinegar gives a slight tang. Experiment with what you have on hand. Just keep the same amount as in the recipe.

How do I know when the vegetables are done?

The veggies are done when they look soft and slightly brown. You want them tender but not mushy. A fork should easily pierce them. Stir the veggies halfway through cooking for even roasting. If some are browner, that’s okay; it adds flavor.

What can I serve with this veggie medley?

This veggie medley pairs well with many dishes. Try it with grilled chicken or fish. It also complements quinoa or rice nicely. You can serve it with crusty bread for a lighter meal. Don’t forget to drizzle a bit of extra balsamic on top for added flavor!

This blog post covered how to make a tasty roasted vegetable medley. We explored ingredients, from fresh veggies to balsamic vinaigrette. I shared step-by-step instructions for prepping, mixing, and roasting. Tips on cooking evenly and enhancing flavors add value. You can modify the recipe with seasonal veggies or proteins. I also discussed storing leftovers properly and answered common questions.

Try these tips and enjoy a delicious meal that’s easy to prepare!

This dish shines with fresh, vibrant veggies. Here’s what you’ll need: - 1 cup cherry tomatoes, halved - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 2 cups Brussels sprouts, halved These vegetables add color and flavor. Each one brings a unique taste that blends well. The balsamic vinaigrette gives the dish its tasty kick. You will need: - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced Balsamic vinegar adds sweetness and tang. Olive oil helps to roast the veggies. Garlic provides depth. Seasoning makes the dish pop. For that, gather: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh basil leaves for garnish Oregano and thyme bring earthiness. Salt and pepper enhance all the flavors. Fresh basil adds a fragrant touch at the end. First, preheat your oven to 425°F (220°C). This heat will help the veggies roast well. Gather your ingredients, including cherry tomatoes, red and yellow bell peppers, zucchini, red onion, and Brussels sprouts. Wash them well, and then chop them into the right sizes. Halve the cherry tomatoes and slice the zucchini into half-moons. Cut the red onion into wedges and halve the Brussels sprouts. Having these ready makes cooking easier. In a large mixing bowl, add all your chopped veggies. This includes the cherry tomatoes, bell peppers, zucchini, red onion, and Brussels sprouts. Then, add minced garlic for extra flavor. Next, drizzle in the olive oil and balsamic vinegar. Sprinkle the dried oregano and thyme on top. Don’t forget to add salt and pepper to taste! Use your hands to toss everything together until the veggies are well coated. This step is key for deep flavor. Spread the seasoned veggies evenly onto a large baking sheet. Make sure they are in a single layer. This helps them cook evenly. Place the sheet in your preheated oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to ensure they cook well on all sides. You want them to be tender and slightly caramelized. When done, remove the sheet pan from the oven, and let it cool for a few minutes. Before serving, garnish with fresh basil leaves for a pop of color and flavor. To ensure even cooking, cut all veggies to similar sizes. This helps them cook at the same rate. For example, slice bell peppers and zucchini into pieces about one inch or less. Keep cherry tomatoes halved. Spread the veggies out on your sheet pan. Avoid crowding them. Use a large pan if needed. Stir the veggies halfway through roasting. This helps them cook evenly and brown nicely. To enhance caramelization, start by using high heat. Preheat your oven to 425°F (220°C). The balsamic vinegar also adds a sweet touch. The natural sugars in veggies release during roasting. Toss them in olive oil to help with browning. A little salt can help draw out moisture, making caramelization easier. Keep an eye on the veggies. Once they start to turn golden, they are almost ready. For a great look, serve the veggies straight from the pan. This adds a rustic feel. You can also transfer the veggies to a colorful platter. Drizzle some extra balsamic vinegar on top. Sprinkle freshly cracked pepper for a nice touch. Finish with fresh basil leaves for color. This not only looks appealing but also adds flavor. {{image_2}} You can easily swap out veggies based on what is fresh. For spring, try asparagus or peas. In summer, add eggplant or squash. Autumn calls for root veggies like carrots and parsnips. Winter offers sweet potatoes or kale. Each season brings new flavors. This keeps the dish fun and fresh. Want to make this dish a full meal? Add some protein. Cooked chicken or shrimp works great. You can also use chickpeas or tofu for a plant-based option. Toss the protein with the veggies before roasting. This adds heartiness and makes it more filling. Experiment with different seasonings for new tastes. For a spicy kick, add chili flakes. If you love herbs, try rosemary or basil. You can also use lemon juice instead of balsamic vinegar for a zesty touch. Each change brings a new vibe to the dish, making it exciting every time. After cooking your Sheet Pan Balsamic Veggie Medley, let it cool down. This step is key. Place the pan on a heat-safe surface. Allow the veggies to cool for about 10-15 minutes. This helps prevent moisture buildup in storage. Once the veggies are cool, store them in an airtight container. This keeps them fresh longer. You can keep them in the fridge for up to 3 days. If you want to store them longer, consider freezing. Use freezer-safe bags or containers. Just remember to label them with the date. To reheat, use the oven or microwave. For the oven, preheat to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you use the microwave, place them in a safe dish. Heat in short bursts of 30 seconds, stirring in between. Enjoy the flavors like they are fresh out of the oven! Yes, you can use other vinegars. Apple cider vinegar or red wine vinegar work well too. Each vinegar gives a different taste. Apple cider vinegar adds a fruity flavor. Red wine vinegar gives a slight tang. Experiment with what you have on hand. Just keep the same amount as in the recipe. The veggies are done when they look soft and slightly brown. You want them tender but not mushy. A fork should easily pierce them. Stir the veggies halfway through cooking for even roasting. If some are browner, that's okay; it adds flavor. This veggie medley pairs well with many dishes. Try it with grilled chicken or fish. It also complements quinoa or rice nicely. You can serve it with crusty bread for a lighter meal. Don’t forget to drizzle a bit of extra balsamic on top for added flavor! This blog post covered how to make a tasty roasted vegetable medley. We explored ingredients, from fresh veggies to balsamic vinaigrette. I shared step-by-step instructions for prepping, mixing, and roasting. Tips on cooking evenly and enhancing flavors add value. You can modify the recipe with seasonal veggies or proteins. I also discussed storing leftovers properly and answered common questions. Try these tips and enjoy a delicious meal that's easy to prepare!

Sheet Pan Balsamic Veggie Medley

Discover the deliciousness of this Sheet Pan Balsamic Veggie Medley! This vibrant dish combines cherry tomatoes, bell peppers, zucchini, and Brussels sprouts roasted to perfection with a tangy balsamic glaze. Perfect for a healthy meal, it's easy to prepare and offers a burst of flavor in every bite. Click through to explore this simple recipe and bring a delightful medley of veggies to your dinner table tonight!
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Ingredients
  

1 cup cherry tomatoes, halved

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

2 cups Brussels sprouts, halved

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, add the cherry tomatoes, bell peppers, zucchini, red onion, Brussels sprouts, and garlic.

      Drizzle the olive oil and balsamic vinegar over the veggies, then sprinkle in the oregano, thyme, salt, and pepper.

        Toss everything together until the vegetables are well coated in the marinade.

          Spread the seasoned veggies evenly onto a large baking sheet in a single layer.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

              Remove the sheet pan from the oven and let it cool for a few minutes.

                Garnish with fresh basil leaves before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                    - Presentation Tips: Serve straight from the pan or transfer to a colorful platter. Drizzle with extra balsamic vinegar and sprinkle some freshly cracked pepper before serving for a gourmet touch.

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