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–+ servings
Roasted Vegetables

Roasted Vegetables That Burst with Flavor in Every Bite

Roasted vegetables packed with garlic and balsamic vinegar for an irresistible, healthy dish that's vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 cups Broccoli florets Substitute with cauliflower for a similar crunch.
  • 1 cup Cremini mushrooms Swap with button mushrooms if unavailable.
  • 2 cups Chopped butternut squash Zucchini makes a great lower-calorie alternative.
  • 1 medium Zucchini (sliced and quartered) Yellow squash can replace it.
  • 1 medium Yellow squash (sliced and quartered) Can omit or increase zucchini quantity.
  • 1 medium Red bell pepper (chopped) Consider green bell pepper for a different taste.
  • 1 medium Red onion (chopped) White onion is a good substitute.
For the Dressing
  • 3 tablespoons Olive oil Switch to avocado oil for a higher smoke point.
  • 2 tablespoons Balsamic vinegar Red wine vinegar or apple cider vinegar works well too.
  • 3 cloves Garlic (minced) Use powdered garlic if fresh is not at hand.
  • 1 teaspoon Dried thyme Feel free to substitute with rosemary or oregano.
  • 1 teaspoon Kosher salt Use sea salt for extra flavor.
  • 1/2 teaspoon Freshly ground black pepper Use cracked black pepper for extra flavor.

Equipment

  • Baking sheet
  • Oven
  • Chef's knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and lightly coat a large baking sheet with olive oil.
  2. Wash and chop your selected vegetables and spread them in a single layer on the baking sheet.
  3. Drizzle olive oil and balsamic vinegar over the vegetables, then sprinkle with minced garlic and dried thyme, followed by salt and pepper.
  4. Toss the vegetables to combine all ingredients thoroughly.
  5. Roast in the preheated oven for 12-15 minutes, stirring halfway through until golden-brown and tender.
  6. Remove from the oven, let cool slightly, and serve immediately or store for later use.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 100mgIron: 2mg

Notes

For best results, ensure uniform cutting of vegetables for even cooking. Feel free to experiment with seasonal vegetables and flavors.

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