What would a meatless dinner party be without some roasted veggies?! There’s something about roasted veggies that can get very boring very quickly, but I am totally loving these balsamic roasted veggies – they are so easy!
These literally require 2 ingredients. Okay four, because you’ll want to salt and pepper to taste. Can you even believe that these veggies only require a few ingredients and they are so, so good!
I opted to garnish this dish with parmesan and balsamic glaze, but you can totally forgo a garnish and just get straight to it. Honestly, if you use a good mixture of vegetables it will be so colorful you won’t even really need a garnish. But, this year I put finishing dishes off with fresh herbs and citrus on my bucket list – I’ve been so good about it! I chop up a little parsley and squeeze lemon or lime on almost all our dinners. It really does up the ante – but, I digress.
The key to this side dish is picking a solid combination of vegetables – not just for taste, which it definitely helps because of the variety, but for color. I opted for a red onion, red pepper, zucchini and mushrooms. The great thing is that – you know what I’m going to say right? – you can do you, boo! You can pick any vegetables. You can add a spice that compliments your main dish, you can leave off the olive oil, you can add garlic and lemon. The more you add, the more complex the dish will become, and the tastier!
I would love to hear what else you add to your roasted veg!
Balsamic Roasted Vegetables
Ingredients
- 10 oz mushrooms, sliced
- 1 medium red onion, sliced
- 2 small or medium zucchini
- 1 medium or large red pepper, cut to bite size pieces
- 2 tbsp olive oil optional
- 2 tbsp balsamic vinegar
- salt & pepper to taste
Instructions
- Preheat oven to 450. Prepare baking sheet with foil and cooking spray.
- Slice your vegetables and place in a large bowl or gallon ziploc bag.
- Add olive oil, if using, vinegar, salt & pepper to taste and any other spices you might want to add.
- Shake bag or mix in bowl until all the vegetables are well coated.
- Bake for 30-35 minutes, checking around 15 minutes to shake the pan. If you like the vegetables to maintain a little crunch, keep checking every 3-5 minutes for your desired doneness.
- Serve hot, or at room temperature. Garnish with parmesan, balsamic glaze, lemon juice, lemon zest, parsley, or nothing at all!
