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To start, gather these fresh veggies: - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 zucchini, sliced - 1 red onion, sliced - 2 cups broccoli florets Each of these adds color and taste. Cherry tomatoes burst with sweetness. Bell peppers bring crunch. Zucchini adds a soft texture. Red onion gives a nice bite. Broccoli florets offer a hearty feel. Next, we need to make a zesty balsamic dressing. Here’s what you need: - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste This dressing is easy to whip up. The balsamic vinegar gives a tangy kick. Olive oil smooths it out. Garlic powder adds depth. Thyme enhances the flavor with earthy notes. Don’t forget a pinch of salt and pepper. For a little extra flair, consider these toppings: - 1 cup cooked quinoa (for serving) - Fresh basil leaves, for garnish Quinoa adds protein and makes the bowl filling. Fresh basil gives a bright and fragrant touch. You can also drizzle more balsamic vinegar on top for extra flavor. Start by washing all your vegetables well. I love using cherry tomatoes, bell peppers, zucchini, red onion, and broccoli. Cut the cherry tomatoes in half. Dice the red and yellow bell peppers into small pieces. Slice the zucchini and red onion thinly. Finally, break the broccoli into small florets. Make sure each piece is about the same size. This helps them cook evenly. Grab a small mixing bowl. In it, add 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Then, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of dried thyme. Add salt and pepper to taste. Whisk everything together until it looks smooth. This dressing adds a lot of flavor to the veggies. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a big bowl, toss your prepped vegetables with the balsamic dressing. Make sure every piece gets coated. Spread the veggies in a single layer on the baking sheet. Roast them for 20-25 minutes. Stir them halfway through for even cooking. When they are tender and slightly caramelized, they are ready. Remove them from the oven and let them cool a bit before serving. To get the best roasted veggies, cut them into even sizes. This helps them cook at the same rate. Use a mix of colors for a bright look. The cherry tomatoes, bell peppers, and broccoli add great flavor and texture. Make sure to toss them well with the balsamic mixture. This ensures every piece is coated and tasty. Roast them at 425°F for 20 to 25 minutes. Stir halfway through for even browning. Let them caramelize a bit for sweetness. I love serving these bowls warm, right from the oven. Divide the cooked quinoa into bowls first. Then, top with the roasted veggies. Add fresh basil leaves for a nice touch. You can also drizzle extra balsamic vinegar on top for more flavor. This dish works well for lunch or dinner. It’s great for meal prep, too. Enjoy with friends or family for a colorful feast! Want more flavor? Try adding garlic or onion powder to the veggies. Fresh herbs like thyme or rosemary can amp up the taste. You can also mix in some cheese for a creamy finish. Feta or goat cheese would taste amazing. For a bit of heat, toss in some red pepper flakes. This adds a fun kick. Feel free to experiment with flavors that you love! {{image_2}} You can add protein to your veggie bowls for more energy. Try cooked chicken, shrimp, or tofu. Just toss them in with your veggies before roasting. For a plant-based option, chickpeas are a great choice. They add protein and flavor to the mix. Feel free to swap or add different vegetables. Carrots, sweet potatoes, or asparagus work well. You can also use cauliflower or brussels sprouts for a unique taste. Just remember to cut them into even pieces for even cooking. You can easily adjust this recipe for various diets. For a gluten-free meal, make sure to choose gluten-free grains like rice or quinoa. If you're low-carb, skip the grains and add more veggies. For a dairy-free option, omit any cheese toppings and use a plant-based dressing. To keep your balsamic roasted veggies fresh, store them in an airtight container. Make sure to cool them first before sealing. This helps prevent moisture build-up, which can make them soggy. If you have leftover quinoa, store it separately. This keeps both fresh and tasty. Reheat your roasted veggies in the oven for the best taste. Set your oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. You can also use the microwave. Place the veggies in a bowl, cover with a lid, and heat for 1-2 minutes. Stir halfway through to warm evenly. Leftovers can last up to five days in the fridge. Be sure to check for any signs of spoilage before eating. If you want to keep them longer, consider freezing. Roasted veggies can freeze well for about three months. Just thaw them in the fridge overnight before reheating. Yes, you can easily make this recipe vegan. The main ingredients are already plant-based. The balsamic vinegar and olive oil are also vegan. Just ensure the side items you use for garnishing are vegan-friendly too. Roasted veggies can last about 3 to 5 days in the fridge. Store them in an airtight container for best results. When you want to enjoy them again, just reheat them in the oven or microwave. If you need a substitute for quinoa, try brown rice or couscous. Both options work well and still give you a nice texture. You can also use farro or bulgur for a different flavor. This post covered fresh veggies, tasty balsamic dressing, and optional toppings. I shared steps for prepping, mixing, and roasting. Tips for perfect veggies and serving ideas can enhance your meal. Explore variations like adding proteins or switching vegetables for different diets. Proper storage helps keep leftovers fresh longer. Remember, cooking can be fun and simple. Enjoy your delicious roasted veggies!

Sheet-Pan Balsamic Roasted Veggie Bowls

Elevate your meal prep with these vibrant Rainbow Sheet-Pan Balsamic Roasted Veggie Bowls! Packed with colorful vegetables and drizzled with a delicious balsamic dressing, these bowls are as nutritious as they are stunning. In just 30 minutes, you can create a delightful dish that’s perfect for lunch or dinner. Click through to discover the full recipe and add a burst of flavor to your week!
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Ingredients
  

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, sliced

1 red onion, sliced

2 cups broccoli florets

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cooked quinoa (for serving)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the cherry tomatoes, red and yellow bell peppers, zucchini, red onion, and broccoli florets.

      In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, dried thyme, salt, and pepper until well combined.

        Pour the balsamic mixture over the vegetables and toss well to ensure everything is evenly coated.

          Spread the vegetable mixture in a single layer on the prepared baking sheet.

            Roast in the oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

              Remove from the oven and let cool slightly before assembling your bowls.

                To assemble, divide the cooked quinoa among four bowls. Top with the roasted veggies and garnish with fresh basil leaves.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the bowls garnished with extra basil and a drizzle of balsamic vinegar for an extra pop of flavor and color.