Description
Enjoy a delicious medley of Balsamic Roasted Vegetables, featuring a flavorful marinade that brings out the natural sweetness of each veggie. Perfect as a side dish or a light vegetarian meal.
Ingredients
Units
Scale
Veggies:
- 1 large zucchini, chopped and diced
- 1 eggplant, sliced
- 2 bell peppers, chopped
- 1 large red onion, sliced or chopped
- 2 beef tomatoes, diced
- 2 carrots, chopped
Balsamic Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 5 cloves garlic, finely diced
- juice of 1 lime
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Balsamic Marinade: In a small bowl, mix all the marinade ingredients. Set aside.
- Preheat Oven: Preheat the oven to 425°F.
- Prepare Veggies: Arrange veggies on baking sheets. Pour marinade over veggies and ensure they are well coated.
- Roast: Roast vegetables according to cooking times provided.
Notes
- Storage: Store in an airtight container in the fridge for 4-5 days. Enjoy cold, at room temperature, or reheated.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
