Sheet Pan Roasted Vegetables with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

An easy sheet pan recipe roasting a colorful selection of regional vegetables finished with a tangy balsamic glaze for a satisfying vegetarian side. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium, cut into wedges red onion, small, cut into 1-inch cubes eggplant, olive oil 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

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 small, cut into 1-inch cubes eggplant
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 2 sliced zucchini rounds, 1 large chopped red bell pepper, 1 medium red onion wedges, and 1 small cubed eggplant with 4 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 in a single layer on the sheet pan and roast for 25-30 minutes, stirring halfway through, until the edges are golden and vegetables are tender.
3. Step 3: While vegetables roast, whisk together 2 tbsp balsamic vinegar and 1 tbsp honey in a small bowl.
4. Step 4: Remove vegetables from oven and drizzle the balsamic glaze evenly over the hot vegetables. Toss gently to coat before serving warm.