Bearinyard Vegetable Medley
A vibrant medley of roasted seasonal vegetables with a honey-balsamic glaze, inspired by the wild, untamed spirit of the Bearinyard. This Mediterranean recipe (vegetarian), ready in about 60 minutes, pairs bell peppers, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 bell peppers
- 1 zucchini
- 1 eggplant
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Dice bell peppers, zucchini, and eggplant into 1/2-inch cubes. Toss with olive oil, thyme, salt, and pepper.
- Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- Step 3: Whisk honey, balsamic vinegar, and 1 tbsp water into a glaze. Pour over roasted vegetables and broil for 2-3 minutes until glossy and slightly charred.
