Oven-Roasted Vegetable Medley with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A colorful mix of seasonal vegetables roasted to tender perfection and finished with a sweet and tangy balsamic reduction. This mediterranean-inspired vegetarian ready in about 35 minutes pairs small, cut into wedges red onion, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, peeled and sliced diagonally 1/2-inch thick carrots
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 sliced medium zucchini, 1 large chopped red bell pepper, 2 sliced medium carrots, and 1 small wedged red onion with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme until evenly coated.
2. Step 2: Spread the vegetables on a large baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: While roasting, combine 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat. Simmer for 5-7 minutes until the mixture thickens into a syrupy glaze.
4. Step 4: Drizzle the balsamic glaze over the roasted vegetables and toss gently to coat before serving warm.