Balsamic Marinated Summer Veggies
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Balsamic Marinated Summer Veggies
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
Balsamic Marinade (aka. dressing)
Veggies
Instructions
Marinade
  1. Add all ingredients to a jar and season with salt & pepper. Shake it up.
Roasted Veggies
  1. Load all the cut veggies in a bowl and pour the marinade over the top. (Peppers – simply cut off the sides for large pieces)
  2. Let sit for 10 minutes.
  3. Place all veggies on a baking sheet. Be sure to not crowd the pan and do not let them overlap. (This will ensure that they will brown and not steam)
  4. Place in a 450 degree oven for about 10-15 minutes until they are tender. No need to flip or move the veggies.
  5. Enjoy with a salad or as a side dish. Finish with some of the left over marinade as a dressing!
Recipe Notes

The veggies for this recipe are also really great if grilled! — Just be sure to cut the pieces lengthwise so they don’t fall through the grill.

Add these veggies to some cooked quinoa, cous cous or brown rice for a delicious Summer salad.

Marinade will last weeks in your fridge!