Sheet Pan Roasted Veggie Medley with Balsamic Glaze
Delight in the vibrant flavors of this Sheet Pan Roasted Veggie Medley with Balsamic Glaze. A colorful mix of bell peppers, zucchini, and cherry tomatoes is perfectly roasted and drizzled with a sweet-tangy balsamic glaze, transforming simple vegetables into an impressive dish. Perfect for brunch or dinner, this easy recipe not only impresses family and friends but also packs nutrition into every delicious bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup bell peppers (mixed colors), chopped
- 1 large red onion, wedged
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 3 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables as directed.
- In a large bowl, combine chopped veggies with olive oil, salt, and pepper; toss until well coated.
- Spread the veggie mixture evenly on a lined baking sheet.
- Roast in the oven for 20-25 minutes or until tender and slightly charred, stirring halfway through.
- Remove from oven and drizzle with balsamic glaze; toss gently to coat before serving.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize the medley by adding seasonal vegetables like sweet potatoes or broccoli. For extra flavor, sprinkle feta cheese over the veggies before serving. Leftovers can be stored in an airtight container in the refrigerator for up to four days.