Seasonal Harvest Vegetable Medley with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant roasted vegetable dish featuring peak-season produce coated in a sweet-tart balsamic reduction, ideal for a colorful side that elevates any meal. This mediterranean-inspired vegetarian (vegan) ready in about 35 minutes pairs medium (1/2-inch slices) zucchini, (1/2-inch strips) red bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 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 medium (1/2-inch slices) zucchini
• 1 (1/2-inch strips) red bell pepper
• 1 cup cherry tomatoes
• 1/2 (1/4-inch rings) red onion
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F. Toss zucchini, bell pepper, cherry tomatoes, and red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp dried oregano on a parchment-lined baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once at the 10-minute mark, until vegetables are tender and edges are slightly caramelized.
3. Step 3: Remove from oven and immediately drizzle with 2 tbsp balsamic vinegar and 1 tbsp honey, tossing gently until vegetables are evenly coated and glaze thickens slightly.
4. Step 4: Let rest 2 minutes before serving to allow flavors to meld.