This is my go to method for roasting all vegetables. This recipe for Simple Balsamic Roasted Vegetables is an easy basic formula for roasting veggies. Depending on what I’m roasting, the basics are: Extra Virgin olive oil, salt and pepper + spices and/or vinegar of choice.
This recipe is perfect for meal prep. This bowl of deliciousness was roasted for my Balsamic Roasted Vegetable Grain Salad. I love having this in the fridge for a quick meal when I’m home or to take to the office. I also love to grill veggies. You can check out the recipe for Balsamic Grilled Vegetables.
How to Roast vegetables in the oven
Preheat oven to 400ºF.
Line a rimmed baking sheet with parchment paper.
For this recipe we are using 1 medium eggplant (with skin on), 1 large Zucchini, 1 red bell pepper, 1/2 small red onion all cubed.
Place all veggies in a large bowl and set aside. In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tbsp of Balsamic Vinegar, 1 tsp dried Thyme, good pinch of salt and pepper. Use a fork or small whisk to combine thoroughly. Add to bowl of veggies and toss until completely covered.
Place on rimmed baking sheet and roast for about 30-40 minutes.
WHAT KIND OF VEGETABLES CAN BE OVEN ROASTED?
So many vegetables, so little time! This is a small sampling of vegetables that are delicious roasted with just extra virgin olive oil, salt and pepper:
- Broccoli
- Zucchini
- Squash of all kinds
- Onions
- Cabbage wedges
- Brussels Sprouts
- Potatoes
- Cauliflower
- Eggplant
- Peppers
- Carrots
- Fennel
- Asparagus
- Beets
- Sweet potatoes
- Parsnips
- Mushrooms
How to serve Simple Balsamic Roasted Vegetables
This simple side pairs well with salads, as a side, meal prep, bowls like our Mediterranean Grilled Chicken Bowls, or add on to our mouthwatering Whipped Feta and Yogurt Dip with some delicious Pita. It’s a super easy recipe and sure to please your family!
Enjoy!
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Simple Balsamic Roasted Vegetables
Equipment
- rimmed baking sheet
- Large bowl
Ingredients
- 1 medium eggplant top removed, cubed, with skin on
- 1 large Zucchini squash top removed, cubed
- 1 whole pepper red, bell, cored, seeds removed, cubed
- 1/2 small red onion cubed
- 1/4 cup olive oil extra virgin
- 2 tbsp Balsamic vinegar plus extra if needed
- 1 tsp Thyme dried
- salt and pepper
Instructions
- Preheat oven to 400ºF.
- Line a rimmed baking sheet with parchment paper.
- For this recipe we are using 1 medium eggplant (with skin on), 1 large Zucchini, 1 red bell pepper, 1/2 small red onion all cubed.
- Place all veggies in a large bowl and set aside.
- In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tbsp of Balsamic Vinegar, 1 tsp dried Thyme, good pinch of salt and pepper. Use a fork or small whisk to combine thoroughly. Add to bowl of veggies and toss until completely covered.
- Place on rimmed baking sheet and roast for about 45 minutes.
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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