For someone like me who loves having a GENEROUS amount of veggies with every meal, this Roasted Vegetables with Balsamic Vinegar recipe is pure gold. It’s a dish full of colors, but also full of flavors and textures. And if you know even a little bit about me, you’re well aware of my profound love for vegetables.
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The Magic of Balsamic
Balsamic vinegar is something special. I’ve always loved balsamic dressing; it has a caramelized taste that makes any salad come alive. When you toss it with veggies, it literally transforms the dish. It changes its natural taste, giving it an almost sophisticated flavor. We always have a couple of bottles of this rich, deep-brown Italian liquid in our pantry.
The Capers
Time to shine a light on these little green gems: capers. I know some people confuse them with olives, but capers are actually the flower buds of their own special bush. After being picked, they’re typically brined or salted, and man, do they bring a zesty flavor! They’re slightly more upscale than olives, and they add that special something, making this dish more than just your average roasted veggies.
Meal Prep these Roasted Vegetables with Balsamic Vinegar
I don’t meal prep often, but I do love a dish that holds well in the fridge for a few days. This Roasted Vegetables with Balsamic Vinegar will stay strong for a good five days. So, if you’re looking for a meal prep idea? This is it. Mix them into different meals throughout the week, whether as a side or as my favorite way to eat them: piled on toast. Hot or cold, they always hit the spot.
Roasted Vegetables with Balsamic Vinegar
Course: SidesCuisine: AmericanDifficulty: Medium8
servings20
minutes35
minutes92
kcalIngredients
1 red pepper
1 yellow pepper
2 small zucchinis or 1 medium to large zucchini
1 eggplant (500 grams)
2 red onions
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt
1 tablespoon dried oregano
2 tablespoons capers
6 garlic cloves, crushed or finely diced
A handful of chopped fresh parsley
Directions
- Preheat the oven to 410°F (210°C).
- Chop the red and yellow peppers, red onions, zucchinis, and eggplant into 3/4 inch cubes.
- In a large baking sheet, combine the chopped veggies with the olive oil, balsamic vinegar, and salt. Toss well to ensure even coating.
- Roast in the preheated oven for 25 minutes.
- After 25 minutes, remove from the oven. Add the dried oregano, capers, and garlic to the vegetables. Mix well to combine.
- Return the vegetables to the oven and continue roasting for an additional 10 minutes.
- Once done, remove from the oven and sprinkle with the fresh parsley. Mix well and serve either warm or at room temperature.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories92
- % Daily Value *
- Total Fat
5.25g
9%
- Total Carbohydrate
9.1g
4%
- Dietary Fiber 2.5g 10%
- Sugars 4.9g
- Protein 1.25g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.