Roasted Mixed Vegetables with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A colorful medley of vegetables caramelized with balsamic vinegar and honey, perfect for a light side or main course. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs florets broccoli, sliced 1/2-inch rounds zucchini, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 cups, florets broccoli
• 2 cups, sliced 1/2-inch rounds zucchini
• 1, sliced red bell pepper
• 1, sliced yellow onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups broccoli (florets), 2 cups zucchini (sliced 1/2-inch rounds), 1 red bell pepper (sliced), and 1 yellow onion (sliced) in a large bowl with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway through, until tender and slightly browned.
3. Step 3: While vegetables roast, whisk 2 tbsp balsamic vinegar and 1 tsp honey in a small bowl until combined.
4. Step 4: Transfer roasted vegetables to a serving dish and drizzle with the balsamic-honey mixture. Toss gently to coat evenly.
5. Step 5: Let sit for 2 minutes to absorb flavors before serving warm or at room temperature.