Roasted Mediterranean Vegetables: A Flavorful Side Dish

This Roasted Mediterranean Vegetable recipe is a simple yet delicious side dish that’s packed with flavor. The combination of sweet and savory vegetables, seasoned with balsamic vinegar, olive oil, and garlic, creates a delightful dish that’s perfect for any meal.

Ingredients:

• 1 cup Brussels sprouts, halved
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 bell pepper, diced
• 1 red onion, sliced
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: Fresh herbs (like thyme or rosemary) for garnish

Instructions:

1. Preheat Oven: Preheat oven to 425°F (220°C).
2. Prep Vegetables: In a large bowl, combine Brussels sprouts, cherry tomatoes, zucchini, bell pepper, and red onion.
3. Season Vegetables: Drizzle with balsamic vinegar, olive oil, garlic powder, salt, and pepper. Toss to coat.
4. Roast Vegetables: Spread vegetables on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, or until tender and slightly caramelized.
5. Serve: Garnish with fresh herbs, if desired. Serve as a side dish or add to salads and grain bowls.

Tips:

• For a spicier dish, add a pinch of red pepper flakes to the vegetables.
• To make the vegetables extra flavorful, marinate them in the balsamic vinegar and olive oil mixture for 30 minutes before roasting.
• Serve these roasted vegetables with grilled chicken, fish, or pasta for a complete meal.

This simple and healthy side dish is a great way to add some color and flavor to your meals. It’s versatile and can be enjoyed in many different ways.

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Ingredients

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1 cup Brussels sprouts, halved

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 bell pepper, diced

1 red onion, sliced

3 tbsp balsamic vinegar

2 tbsp olive oil

1 tsp garlic powder

Salt and pepper to taste

Optional: Fresh herbs (like thyme or rosemary) for garnish

Instructions

Preheat Oven: Preheat oven to 425°F (220°C).

Prep Vegetables: In a large bowl, combine Brussels sprouts, cherry tomatoes, zucchini, bell pepper, and red onion.

Season Vegetables: Drizzle with balsamic vinegar, olive oil, garlic powder, salt, and pepper. Toss to coat.

Roast Vegetables: Spread vegetables on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, or until tender and slightly caramelized.

Serve: Garnish with fresh herbs, if desired. Serve as a side dish or add to salads and grain bowls.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

Yields: 4-6 servings

• Author: Olivia Chen