Fire-Roasted Vegetable Medley with Smoky Glaze
A charred, smoky medley of roasted vegetables infused with the essence of ancient firelight. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 55 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 large, seeded and sliced bell peppers
- 1 medium, sliced zucchini
- 1 small, cubed eggplant
- 1/4 cup olive oil
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Step 2: Toss 2 sliced bell peppers, 1 sliced zucchini, and 1 cubed eggplant with 1/4 cup olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Roast for 25-30 minutes, flipping halfway, until vegetables are charred at edges and tender.
- Step 4: In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp olive oil, and 1/2 tsp black pepper. Drizzle over vegetables and serve immediately.
