Balsamic-Roasted Vegetables with Herbed Quinoa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

An earthy mix of balsamic-roasted seasonal vegetables served atop fluffy quinoa infused with fresh herbs. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs carrot, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 large, peeled and cut into 1/2-inch sticks carrot
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh basil
• 1 tsp lemon zest

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 large peeled carrot sticks, 1 medium sliced zucchini, 1 cut red bell pepper, and 1 small red onion wedges with 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables on a rimmed baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Step 4: Remove quinoa from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, and 1 tsp lemon zest for brightness.
5. Step 5: Serve roasted vegetables spooned over a bed of herbed quinoa, garnishing with extra herbs if desired.