Italian Herb-Roasted Vegetables with Balsamic Glaze
A colorful medley of seasonal vegetables roasted with fragrant Italian herbs and finished with a sweet balsamic glaze. This italian-inspired vegetarian ready in about 40 minutes pairs medium zucchini, cut into 1-inch chunks, medium red onion, cut into wedges, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 medium zucchini, cut into 1-inch chunks
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch chunks
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 2: Add 1 medium zucchini cut into 1-inch chunks, 1 medium red bell pepper cut into 1-inch pieces, 1 medium yellow squash cut into 1-inch chunks, 1 medium red onion cut into wedges, and 1 cup cherry tomatoes. Toss well to coat vegetables evenly.
- Step 3: Spread the vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes until the edges are slightly caramelized and vegetables are tender.
- Step 4: While vegetables roast, heat 2 tablespoons balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat. Simmer for 3-4 minutes until thickened to a syrupy glaze.
- Step 5: Drizzle the balsamic glaze over the roasted vegetables just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Roasted Vegetables with Balsamic Glaze take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Herb-Roasted Vegetables with Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Italian Herb-Roasted Vegetables with Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Herb-Roasted Vegetables with Balsamic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Herb-Roasted Vegetables with Balsamic Glaze?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
