Roasted Vegetables With Balsamic Vinegar and Feta
This roasted vegetables with balsamic vinegar recipe seamlessly blends caramelized vegetables with a tangy dressing and savory feta notes.
Roasting vegetables are one of the easiest and tastiest ways to add color and nutrition to any meal. That’s why I like experimenting with new variations of roasted veggies and this one is a winner.
Roasting brings out the sweet and nutty nature of the vegetables. But tossing it in a simple balsamic dressing and sprinkling feta on the final product makes this side dish compete for main dish attention.
This post is about how to make roasted vegetables with balsamic vinegar.
Roasted Vegetables With Balsamic Vinegar and Feta
What do I need to make these easy roasted vegetables?
To make this recipe, you will need a medley of vegetables to roast. The following are the ones I used in this recipe but feel free to add different vegetables.
- Broccoli
- Cauliflower
- Carrots
- Red Bell Pepper
- Yellow Bell Pepper
- Red Onions
- Grape Tomatoes
- Feta Cheese
- Balsamic Dressing:
- Olive Oil
- Balsamic Vinegar
- Honey or Sugar
- Salt and Pepper
- Dried Basil: Optional.
How do I make this recipe?
To start, preheat the oven to 425°F.
Wash and chop the broccoli and cauliflower into large chunks. Slice the carrots, bell peppers, and red onion. Transfer them onto a large, shallow-rimmed baking pan.
Mix the balsamic dressing ingredients in a small bowl and pour it over the vegetables. Gently toss until combined.
Spread the vegetables out into one layer on the baking pan.
Place the baking pan in the oven and allow the veggies to roast for 20 minutes. Gently toss and continue to roast for an additional 20 minutes or until the vegetables are slightly softened and browned.
Take the pan out and sprinkle crumbled feta cheese throughout.
Serve it alongside your favorite mains.
If you liked this recipe, you may also enjoy these other favorites:
- Orzo Pasta Salad With Feta and Roasted Vegetables
- Easy Spanakopita With Puff Pastry Triangles
- The Tastiest Easy Falafel Recipe
- Pressed Vegetarian Pesto Sandwich
Or these salads:
- Crisp Greek Salad With Lettuce
- My Go-To Spring Mix Salad Recipe
- Easy Caprese Salad With Balsamic Glaze
- The Best Easy Cold Pasta Recipe
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
🖤 Sharing is caring! Please pin or share this so others can enjoy the recipe too 😀
🖤 Thank you for visiting and happy cooking! 🙂
This post is about how to make delicious roasted vegetables with balsamic vinegar.
Roasted Vegetables with Balsamic Vinegar and Feta
Ingredients
- 1 small head broccoli (about 6 ounces) chopped into floret chunks
- 1 small head cauliflower (about 6 ounces) chopped into floret chunks
- 3 medium carrots ½-inch thick slices
- 10 ounces grape tomatoes
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced into rings
- 1 small red onion slices
- ½ cup crumbled feta cheese
Balsamic Dressing
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil optional
Instructions
- Preheat the oven to 425°F.
- Put all of the prepared vegetables on a large, shallow-rimmed baking pan.
- Mix the balsamic dressing ingredients in a small bowl and pour it over the vegetables. Gently toss until combined.
- Spread the vegetables out into one layer on the baking pan.
- Place the baking pan in the oven and allow the veggies to roast for 20 minutes. Gently toss and continue to roast for an additional 20 minutes or until the vegetables are slightly softened and browned.
- Take the pan out and sprinkle crumbled feta cheese throughout. Enjoy!