Balsamic Roasted Vegetables
A vibrant and flavorful medley of roasted vegetables tossed in balsamic glaze, perfect for any occasion.
Ingrédients
Vegetable Base
- 2 cups broccoli florets
- 2 cups bell peppers (sliced) Any color of bell pepper can be used.
- 2 cups cherry tomatoes
- 1 cup red onion (chopped) Can substitute with yellow or sweet onions.
Seasoning & Dressing
- 3 tablespoons balsamic vinegar Use high-quality balsamic for best results.
- 2 tablespoons olive oil Can substitute with avocado oil for different flavor.
- 1 teaspoon garlic powder Or use fresh minced garlic.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop and prepare all the vegetables.
Combining Ingredients
- In a large mixing bowl, combine the broccoli florets, bell peppers, cherry tomatoes, and red onion.
- Drizzle the olive oil and balsamic vinegar over the vegetable mixture.
- Sprinkle in the garlic powder, salt, and pepper, and toss until evenly coated.
Roasting
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through for even cooking.
- Check for doneness; vegetables should be tender and slightly caramelized.
Serving
- Allow to cool slightly before serving warm as a side dish or over grain bowls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for 2-3 months.