Balsamic Roasted Vegetables
You can use any combination of vegetables and you can even add additional spices, such as oregano, parsley, lemon juice, lemon zest, garlic - whatever gets you excited!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American
- 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
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!
Keyword roasted vegetables, vegan, vegetarian