Description
A simple recipe for delicious balsamic roasted vegetables.
Ingredients
Scale
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces.
- In a bowl, mix balsamic vinegar, olive oil, salt, pepper, garlic powder, and oregano.
- Add the vegetables to the bowl and toss to coat.
- Spread the vegetables on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- Serve warm.
Notes
- Use any vegetables you prefer.
- Adjust the balsamic vinegar to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Vegetables, roasted vegetables, healthy side dish