Don't miss another recipe! Get our daily picks delivered right to your inbox!   
home > recipes > meals / dishes > side dishes > vegetables > roasted vegetables

Roasted Marinated Vegetables

recipe at a glance
Rating: 4/5
1 review

ready in: 30-60 minutes
serves/makes:   6

recipe id: 27748

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


Slice vegetables about 1/4-inch Thick:

zucchini squash
yellow squash
red onions
baby carrots (split in half)
red or green bell peppers

For the Seasoning

1 tablespoon dry oregano
1 tablespoon dry basil
1/2 tablespoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
balsamic vinegar
olive oil


Place the cut vegetables in a mixing bowl. Coat them liberally with the balsamic vinegar. The more vegetables the more vinegar (Approx. 1 cup for 8-10 servings).

After tossing the vegetables in the vinegar, sprinkle them with the herb mixture. Salt and pepper to taste. Lightly coat with olive oil, and toss again.

Place the vegetables on a baking sheet and place in a 400 degrees F oven for approximately 15-20 minutes. Remove and allow them to cool to room temperature.

Arrange on a plate or platter, top with crumbled feta cheese (optional), and serve at room temperature to slightly warm.

added by



157 calories, 10 grams fat, 17 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like roasted marinated vegetables

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

CDKitchen Reviewed

REVIEW: 4 star recipe rating

The recipe is a little vague - and in a way that's ok. I found the cooking time to be a little difficult because the veggies have very different textures/densities and cook at different rates. The carrots were too crisp-tender for my liking and the squash and asparagus were over cooked. I'd maybe partially cook the carrots ahead of time next time. I did like the balsamic-seasoning mixture and not having precise measurements meant I got to experiment a bit with the vinegar to oil ratio. Overall, a good recipe.

Roasted Vegetables
View more roasted vegetables recipes
View more vegetables recipes
Side Dishes
View more side dishes recipes
Meals & Dishes
View more meals & dishes recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!