Description
Enjoy a medley of flavorful Balsamic Roasted Vegetables that are perfect for a healthy and delicious side dish. These veggies are marinated in a tangy balsamic mixture and roasted to perfection, bringing out their natural sweetness and depth of flavor.
Ingredients
Units
Scale
Veggies:
- 1 large zucchini, chopped and diced
- 1 eggplant, sliced
- 2 bell peppers, chopped
- 1 large red onion, sliced or chopped
- 2 beef tomatoes, diced
- 2 carrots, chopped
Balsamic Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 5 cloves garlic, finely diced
- juice of 1 lime
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Balsamic Marinade: In a small bowl, mix all marinade ingredients. Set aside.
- Preheat Oven: Preheat oven to 425°F.
- Prepare Veggies: Line veggies on a baking sheet, ensuring space for roasting.
- Coat Veggies: Pour marinade over veggies and rub to coat evenly.
- Roast Veggies: Roast according to specific times for each vegetable.
Notes
- Storage: Store in an airtight container for 4-5 days in the fridge. Enjoy cold, at room temperature, or reheated.
- Freezing: Freeze for up to 3 months; thaw in the refrigerator before reheating for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
