Go Back
- 1 medium zucchini, sliced - 1 medium bell pepper, chopped - 1 red onion, chopped - 1 cup cherry tomatoes, halved - 1 cup Brussels sprouts, halved For this dish, I love picking fresh veggies. Each one adds its own taste and texture. - Zucchini: This veggie gives a soft touch. Slice it into thick rounds for even cooking. - Bell Pepper: You can choose any color. It adds sweetness and crunch. Chop it into bite-sized pieces. - Red Onion: It brings a nice sharpness. Cut it into thin wedges for even roasting. - Cherry Tomatoes: Halved tomatoes give a burst of flavor. Their sweetness shines when roasted. - Brussels Sprouts: Halved sprouts add earthiness. They become crispy on the outside and tender inside. - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and black pepper to taste A good marinade makes all the difference. This one is simple but powerful. - Balsamic Vinegar: It adds a tangy sweetness. It enhances the flavor of all the veggies. - Olive Oil: This helps the veggies roast well. It adds richness and keeps them moist. - Garlic: Fresh minced garlic gives a strong aroma. It rounds out the taste of the dish. - Dried Italian Herbs: A mix of oregano, thyme, and basil brings warmth. Use one teaspoon for a balanced flavor. - Salt and Pepper: These staples boost all the other flavors. Add them to taste, but don’t overdo it. - Fresh basil leaves - Additional balsamic vinegar Garnishes make any dish pop. I like to keep it simple. - Fresh Basil Leaves: They add brightness and freshness. Tear a few leaves and sprinkle them on top before serving. - Additional Balsamic Vinegar: A drizzle gives an extra burst of flavor. It enhances the dish's richness and adds visual appeal. - Preheat the Oven: Set your oven to 425°F (220°C). This high heat gives the veggies great flavor. - Line the Baking Sheet: Use parchment paper on a large baking sheet. This helps with easy cleanup. - Chopping and Slicing Techniques: Slice the zucchini into thin rounds. Chop the bell pepper and red onion into bite-sized pieces. Halve the cherry tomatoes and Brussels sprouts. Keep all pieces similar in size for even cooking. - Mixing the Veggies: In a large bowl, combine the chopped veggies. This mix will create a colorful and tasty medley. - Whisking Together Ingredients: In a separate bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried Italian herbs, and salt and black pepper. This marinade adds a rich flavor to the veggies. - Tossing the Veggies: Pour the balsamic mixture over the veggies. Toss until every piece is well-coated. You want each veggie to soak up that lovely flavor. - Spreading on the Baking Sheet: Spread the seasoned veggies out on the prepared baking sheet. Make sure they are in a single layer. This helps them roast evenly. - Roasting Time and Temperature: Roast the veggies in the oven for 20-25 minutes. Stir them halfway through cooking. They should become tender and slightly caramelized. How to Achieve the Right Texture To get the best texture, cut your veggies evenly. This helps them cook at the same speed. I like to slice zucchini thin and chop bell peppers and onions into similar sizes. Brussels sprouts should be halved for even cooking. Roasting at 425°F gives a nice caramelization. This adds a rich flavor and keeps them tender. Watch them closely to avoid overcooking. Stirring Techniques Stirring is key to even roasting. Halfway through cooking, carefully stir the veggies. This helps them brown nicely. Use a spatula to flip them gently. Avoid smashing or breaking them apart. This keeps their shape and texture intact. Additional Seasoning Options While balsamic vinegar and olive oil are great, you can mix in more flavors. Try adding chili flakes for a kick. Lemon zest can brighten up the dish. You can also add a pinch of smoked paprika for a smoky taste. Experiment with your favorite seasonings to find what you love. Using Fresh Herbs Fresh herbs make a big difference. After roasting, sprinkle fresh basil on top. This adds a burst of flavor and color. You can also use parsley or thyme. Just chop them finely and sprinkle them over the veggies before serving. Serving Directly from the Pan One of my favorite ways to serve this dish is right from the pan. It looks inviting and colorful. Just place the pan on the table. Guests can help themselves. This makes for a casual and fun dining experience. Garnishing Tips For that extra touch, drizzle a little more balsamic vinegar over the veggies before serving. This enhances the flavor and adds shine. You can also add a sprinkle of freshly cracked pepper. It gives a nice finish and looks appealing. {{image_2}} You can switch up the veggies based on what you have. Seasonal vegetables add great taste. Try using seasonal zucchini in the summer or root veggies like carrots and parsnips in the fall. You can also add sweet potatoes or butternut squash for a cozy twist. This gives a new life to your dish each season. Adding cheese can enhance the flavor. Feta cheese adds a nice saltiness. You can also sprinkle Parmesan for a richer taste. For crunch and healthy fats, consider adding nuts or seeds. Walnuts or pine nuts work well. They add a delightful crunch and boost nutrition. Balsamic is a classic choice, but you can explore other dressings. Try a lemon vinaigrette for a bright flavor. Honey mustard can add a sweet kick. If you want a different tang, consider substitutes like red wine vinegar or apple cider vinegar. These options open up new flavor profiles for your veggie medley. - Best Practices for Refrigeration: Once you finish your delicious sheet-pan balsamic roasted veggie medley, let it cool. Place leftovers in an airtight container. Store them in the fridge for up to four days. This keeps the veggies fresh and tasty. - Freezing Options: You can also freeze the leftovers. Place the cooled medley in a freezer-safe container. It will last up to three months. When ready to eat, thaw it overnight in the fridge. - Ensuring Quality and Texture: To reheat, place the veggies in a preheated oven at 350°F (175°C). Heat for about 10-15 minutes. This method keeps the veggies crisp and flavorful. You can also use a microwave. Heat in short bursts, stirring in between. This way, they stay warm without getting soggy. Prep Time and Cooking Duration It takes about 15 minutes to prep the ingredients. You will need 20 to 25 minutes to roast the veggies. In total, plan for about 40 minutes from start to finish. Substitutions for Non-Vegan Elements Yes, this recipe is already vegan! It uses only vegetables and plant-based ingredients. You don’t need to change anything to make it vegan. Pairing Suggestions and Complements This veggie medley pairs well with grains like quinoa or rice. Serve it alongside grilled chicken or fish for a nice balance. You can also add a fresh salad for a light meal. Tips for Using Frozen vs. Fresh Vegetables Yes, you can use frozen vegetables. Just make sure to thaw them first. This helps them roast evenly. Frozen veggies may need a bit more time to cook. Check for tenderness before serving. In this blog post, we explored how to create flavorful roasted vegetables. We covered ingredient selection, including fresh veggies and a simple balsamic marinade. I detailed each step, from prepping the oven to creating delicious garnishes. Roasting vegetables can enhance their flavor and texture. Remember, you can mix and match ingredients and marinades. Enjoy the process and feel free to experiment with your tastes as you create your own perfect dish.

Sheet-Pan Balsamic Roasted Veggie Medley

Elevate your dinner with this Sheet-Pan Balsamic Roasted Veggie Medley that's bursting with flavor! This easy and healthy recipe features zucchini, bell peppers, Brussels sprouts, and more, all beautifully roasted to perfection. In just 40 minutes, you’ll have a delicious and colorful dish that’s perfect for any meal. Ready to impress your taste buds? Click through for the full recipe now! #HealthyDinner #RoastedVeggies #EasyRecipes #BalsamicVeggies
Print Recipe Save Recipe

Ingredients
  

1 medium zucchini, sliced

1 medium bell pepper (any color), chopped

1 red onion, chopped

1 cup cherry tomatoes, halved

1 cup Brussels sprouts, halved

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, thyme, basil)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

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

    In a large mixing bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and Brussels sprouts.

      In a separate bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried Italian herbs, salt, and black pepper.

        Pour the balsamic mixture over the veggies and toss until they are evenly coated.

          Spread the seasoned vegetables in a single layer on the prepared baking sheet.

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

              Once cooked, remove from the oven and let cool for a minute.

                Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan or transfer to a large serving dish, vibrant and colorful. Drizzle with a bit more balsamic vinegar for added flavor before serving.