Roasted Vegetables with Balsamic Glaze

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.3 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Roasted Vegetables with Balsamic Glaze calories by ingredient
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Serve over rice, pasta or quinoa. Serve over rice, pasta or quinoa.
Number of Servings: 6


    1 Eggplant, cubed
    1 Cauliflower, broken into large chunks
    1 c. sliced Shiitake Mushrooms
    1 c. sliced Brown Mushrooms
    1 small onions, cut in small chunks
    2 c. Sweet Bell Peppers, cut into chunks
    3 T. Olive Oil
    1 T. Balsamic Vinegar
    2-3 cloves minced Garlic
    1/2 tsp. Salt
    1/8 tsp. Pepper


1. Place all chopped veggies except for garlic in large bowl.
2. In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
3. Pour marinade over veggies in bowl. Cover with plastic wrap and toss to coat veggies evenly.
4. Preheat oven to 350 degrees
5. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.

Number of Servings: 6

Recipe submitted by SparkPeople user TLCHEEK.

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Member Ratings For This Recipe

  • This is a delicious recipe. I love balsamic anyway and this is a great variation for roasted veggies. I didn't necessarily use the veggies listed but that isn't really the point..the olive oil/balsamic combo makes this work for any. I used red onion, yellow squash, zucchini, carrots, garlic & basil - 7/21/14

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