Vegan Balsamic Roasted Vegetables
This Vegan Balsamic Roasted Vegetables recipe is a delightful way to enjoy a variety of colorful and flavorful veggies. The balsamic glaze adds a tangy sweetness that complements the natural flavors of the vegetables, making it a perfect side dish for any meal.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together the balsamic vinegar, olive oil, dried thyme, salt, and pepper.
- Place the sliced vegetables in a large bowl and pour the balsamic mixture over them. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Fiber
- 8g
- Protein
- 5g
- Fat
- 3g
Supplies
Baking sheet Large bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Vegan Balsamic Roasted Vegetables as a side dish with grilled tofu or quinoa for a complete and satisfying meal.
Tips & tricks
For added flavor, sprinkle some freshly chopped herbs, such as parsley or basil, over the roasted vegetables before serving.
Cost
$10