Italian Oven-Roasted Vegetables with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A medley of Italian-seasoned vegetables oven-roasted until tender and caramelized, finished with a sweet and tangy balsamic glaze. This italian-inspired vegetarian ready in about 45 minutes pairs large red bell pepper, cut into strips, medium red onion, cut into wedges, garlic cloves, minced 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

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium eggplant, diced into 1-inch cubes
• 1 large red bell pepper, cut into strips
• 1 large yellow bell pepper, cut into strips
• 1 medium red onion, cut into wedges
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup fresh basil leaves, torn

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 sliced zucchini, 1 diced eggplant, 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 wedged red onion, and 4 minced garlic cloves.
2. Step 2: Drizzle 4 tbsp olive oil over vegetables and sprinkle with 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all pieces evenly.
3. Step 3: Spread vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
4. Step 4: Meanwhile, in a small saucepan over medium heat, combine 3 tbsp balsamic vinegar and 1 tbsp honey. Bring to a gentle simmer and cook for 5 minutes until thickened into a glaze.
5. Step 5: Remove vegetables from oven, drizzle with the balsamic glaze, and sprinkle 1/4 cup torn fresh basil leaves on top before serving.