Balsamic Glazed Roasted Vegetable Skillet

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh basil, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell peppers, zucchini, cherry tomatoes, red onion, and garlic with olive oil, salt, and pepper in a large bowl.
3. 3 Spread the vegetables in a single layer in a large oven-safe skillet.
4. 4 Roast for 25 minutes, stirring once halfway through.
5. 5 In a small saucepan, heat balsamic vinegar and maple syrup over medium heat until reduced by half, about 5 minutes.
6. 6 Remove skillet from oven, drizzle with the balsamic glaze and sprinkle with oregano.
7. 7 Return to oven for another 5 minutes.
8. 8 Garnish with fresh basil before serving.

Equipment

• Oven-safe skillet
• Baking sheet (optional)
• Mixing bowl

Variations

• Add chickpeas for a heartier dish.
• Substitute honey for maple syrup for a different flavor profile.

Substitutions

• Use red wine vinegar in place of balsamic vinegar if needed.
• Substitute fresh thyme for oregano.

Pairings

• Grilled chicken
• Garlic bread
• A crisp green salad

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese before serving.
• Feel free to swap in your favorite seasonal vegetables.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven.

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• Pairs well with grilled chicken or tofu for added protein.

FAQ