Healthy Roasted Vegetables

Roasted mixed vegetables served in a bowl

This delicious roasted vegetable recipe combines the natural sweetness of red bell peppers, zucchini, yellow squash, and red onion with the earthy flavors of broccoli and mushrooms. The dish is elevated with a tangy balsamic glaze and a hint of spice from chili flakes.

Course Side Dish

Cuisine American

Keyword Roasted vegetables

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 122.7kcal

Ingredients

1 red bell pepper cut into 1-inch pieces
2 zucchini ends trimmed and cut into ½-inch pieces
2 yellow squash trimmed and cut into ½-inch pieces
1 small red onion cut into 1-inch cubes
2 cups broccoli florets or swap cauliflower
2 cups cremini mushrooms
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or more, to taste
4 cloves garlic thinly sliced
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons dried thyme
½ teaspoon chili flakes (adjust to taste)
salt and pepper to taste

Instructions

Preheat the oven to 425 degrees F. Lightly grease a baking sheet or spray it with nonstick cooking spray.
In a large bowl, place the red bell pepper, zucchini, squash, red onion, broccoli florets, and mushrooms. Add the olive oil, balsamic vinegar, minced garlic, thyme, onion powder, paprika, red chili flakes, salt, and pepper. Toss to coat.
Evenly divide the vegetables between two sheets, ensuring they are arranged in one layer.
Put the baking tray in the oven and bake for 12-15 minutes or until the veggies are tender, turning brown and crispy at their edges. Enjoy hot.

Notes

Remember to cut the vegetables into small and even pieces so that they cook well.
Preheat the oven to your desired temperature between 400 to 425 degrees Fahrenheit.
Make sure to check on vegetables frequently and turn occasionally to ensure that they brown evenly.

Nutrition