Roasted Balsamic Garlic Vegetables are beautiful, healthy and delicious. There are so many ways to enhance the flavor of vegetables and one way is to roast them with fresh, flavorful ingredients. These vegetables are roasted and flavored with balsamic vinegar, fresh garlic and fresh thyme!
You know…for a blogger that likes to bake, it seems kind of funny to share recipes for vegetables. But that’s who I am. I eat cookies and I eat veggies, too.
It’s the best of both worlds in my eyes.
Whether it’s Spring, Summer, Fall or Winter, roasting vegetables is always an option. Roasting in season vegetables is a great way to eat healthy, but it’s also just really good. When in season, fresh vegetables are roasted, it brings out their natural flavor. Seasoning is also important and fresh herbs and garlic are such a simple way to take a vegetable recipe to the next level.
Seriously though… how gorgeous? I like to serve a side dish like this with chicken, steak, a roast, or even on a piece of buttery toasted bread.
These could also be tossed with pasta – that would be delicious.
I originally found this idea/recipe from a polenta dish I recently made. It was very good. So good that I had to share the vegetable portion of the recipe.
Fall is around the corner and I love roasting vegetables in the Fall…not sure why but perhaps it’s the butternut squash – I love it. Here are a few recipes I already have on my blog for roasting vegetables that I think you will also enjoy.
Go get your roast on!
Pin this recipe on Pinterest by clicking the image below!
- 1 pint cherry or grape tomatoes
- 1 small eggplant
- 1 medium zucchini
- 2 bell peppers (any color)
- 1/2 of a red onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large clove of garlic (or 2 small), minced
- 6-8 sprigs fresh thyme, removed from stem and chopped
- 1 tablespoon balsamic vinegar
- healthy pinch of red pepper flakes
- Preheat oven to 425 degrees.
- Prepare ingredients by dicing into simliar sized pieces. If the tomaotes are small, you can leave whole - if large then slice in half.
- Place vegetables on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 10 minutes, stir and roast an additional 10-15 minutes to your likeness.
- Remove from oven and drizzle with balsmic vinegar, sprinkle fresh garlic, fresh thyme and the red pepper flakes on top. Gently toss.
- Serve as a side dish with steak or chicken. Toss into pasta, or serve as an appetizer with crusty bread.
Recipe from familystylefood.com