Balsamic-Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A colorful assortment of vegetables roasted with balsamic vinegar and herbs, creating a sweet-tart side dish that pairs perfectly with protein. This mediterranean-inspired vegetarian (mediterranean) ready in about 40 minutes pairs broccoli florets, sliced zucchini, sliced bell peppers 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 cups broccoli florets
• 1 cup, sliced zucchini
• 1 cup, sliced bell peppers
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a large bowl, toss 2 cups broccoli florets, 1 cup sliced zucchini, 1 cup sliced bell peppers, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces aren't overlapping.
4. Step 4: Roast for 20-25 minutes, stirring once halfway through, until edges are golden and vegetables are tender-crisp with slight caramelization.
5. Step 5: Remove from oven and let cool for 5 minutes to allow balsamic glaze to thicken slightly before serving.