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.
Servings 8 servings
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!