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Roasted vegetables with balsamic glaze served on a plate

Roasted Vegetables with Balsamic Glaze

Roasted vegetables with balsamic glaze are a simple yet incredibly flavorful Mediterranean dish that highlights the natural taste of fresh vegetables. The balsamic vinegar adds a pleasant sweetness and acidity to the dish, while the aroma of rosemary and garlic perfectly complements it. This recipe is a great choice for a light dinner or a special side dish for festive meals.

Prep Time 15 min
Preparation 30 min
Total 45 min
200 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 Zucchini
⭕ 1 Eggplant
⭕ 2 Bell Pepper (Red)
⭕ 2 Carrots
⭕ 1 Red Onion
⭕ 3 tbsp Balsamic Vinegar
⭕ 3 tbsp Olive Oil
⭕ 2 cloves Garlic
⭕ 1 sprig Fresh Rosemary
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Preheat your oven to 400°F (200°C). Wash and chop the vegetables into bite-sized pieces. Peel the carrots and onions if desired.

    2

    In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, pepper, and fresh rosemary.

    3

    Add the vegetables to the bowl and toss to coat them evenly with the balsamic mixture. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

    4

    Roast for 25-30 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.

    5

    Before serving, drizzle with a little extra balsamic vinegar and garnish with fresh rosemary, if desired.