Honey Balsamic Roasted Summer Vegetables
User Reviews
5
Honey Balsamic Roasted Summer Vegetables
Description
Honey Balsamic Roasted Summer Vegetables start with zucchini, yellow squash, bell peppers, and cherry tomatoes tossed in a dressing mixing minced garlic, balsamic vinegar, honey, olive oil, kosher salt, and cracked black pepper. The mixture is spread on a sheet pan and roasted at a high temperature, initially for 10 minutes, then stirred and roasted again for an additional 10 to 15 minutes. The roasting softens the vegetables while retaining some juiciness and natural sweetness, complemented by the glaze of honey and tang from balsamic vinegar.
After roasting, the vegetables are transferred to a bowl where fresh mozzarella chunks and thinly sliced basil are gently folded in, adding creaminess and herbal brightness to the dish. This salad is served at room temperature, allowing the flavors to meld and the texture of the cheese to remain soft but not cold.
This recipe highlights summer produce with a balanced dressing enhancing the vegetables without overpowering them. It’s a suitable side dish or light vegetarian plate that can accompany grilled proteins or be part of a buffet.
The recipe is easily doubled to serve more people, making it practical for gatherings or meal prep.
Ingredients
- 1 medium zucchini cut into 1/2" half moons
- 1 medium yellow squash cut into 1/2" half moons
- 1 Sweet Bell Pepper cut into 1/2" pieces
- 2 cups cherry tomatoes assorted
- 1 cup mozzarella cut into 1/2" chunks, fresh packed in water
- ¼ cup basil thinly sliced into chiffonade
For Dressing
- 1 large garlic minced, clove
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- grind black pepper
Instructions
- Preheat the oven to 400°.
- In a small bowl, whisk together the garlic, vinegar, honey, olive oil, salt and pepper. Set aside.
- Place the cut zucchini, squash and bell pepper on the sheet pan. Add whole cherry tomatoes. Drizzle dressing over the vegetables and toss to coat. Spread the vegetables into a single layer and cook for 10 minutes in the oven. Remove the pan from the oven, toss the vegetables with a spatula and return to the oven. Roast vegetables for an additional 10-15 minutes or until they are softened, but there's still a juiciness at the bottom of the sheet pan. When vegetables are done, remove from oven and let come to room temperature.
- Transfer the vegetables to a medium bowl and add the mozzarella and basil. Toss to combine and serve at room temperature.
Notes
- This recipe can be doubled to accommodate larger groups or meal prepping.
- Roast vegetables until tender but still juicy to preserve their natural texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 336mg | 14% |
| Potassium | 502mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 72.4mg | 80% |
| Calcium | 167mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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