Balsamic-Infused Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant vegetable medley that soaks up a rich balsamic glaze, creating deep, sweet-savory flavors that embody 'imbibe'. This mediterranean-inspired vegetarian ready in about 47 minutes pairs Zucchini, Red bell peppers, Red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium Zucchini
• 2 Red bell peppers
• 1 Red onions
• 3 tbsp Olive oil
• 1/4 cup Balsamic vinegar
• 2 Garlic cloves
• 1 tsp Dried oregano
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 medium zucchini and 2 red bell peppers into 1-inch thick slices, and 1 red onion into 1/2-inch wedges; toss with 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl.
2. Step 2: Roast vegetables on a parchment-lined baking sheet for 20 minutes, then remove from oven and drizzle with 1/4 cup balsamic vinegar, 2 minced garlic cloves, and 1 tsp dried oregano.
3. Step 3: Return to oven and roast for 10-12 more minutes until vegetables are tender-crisp and the balsamic has reduced to a glossy glaze that coats the vegetables and begins to bubble slightly.