There’s something so satisfying about throwing a bunch of colorful veggies on a sheet pan, drizzling them with something delicious, and letting the oven do the rest.

This Sheet-Pan Balsamic Veggie Bake is one of my favorite ways to use up what’s in the fridge and still make something that feels special. The balsamic glaze gives everything a tangy-sweet kick, and roasting brings out all the natural flavor and caramelization.

It’s a perfect side dish for grilled chicken, fish, or even tossed into a grain bowl for a quick, plant-powered meal.

Ingredients:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half moons

• 1 red onion, sliced

• 1 cup cherry tomatoes, halved

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• Salt and pepper to taste

• Optional: fresh basil or shaved Parmesan for topping

Instructions:

1. Preheat oven to 425°F
   Line a large sheet pan with parchment paper or foil.

2. Toss the veggies
   In a large bowl, combine all the vegetables. Drizzle with olive oil and balsamic vinegar, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss until everything is coated.

3. Roast until tender
   Spread the veggies in an even layer on the sheet pan. Roast for 20–25 minutes, tossing once halfway through, until the veggies are tender and caramelized on the edges.

4. Serve and enjoy
   Top with fresh basil or a sprinkle of Parmesan if desired. Serve warm or at room temp.

Sarah’s Tips:

• Switch it up: Use whatever you have — broccoli, mushrooms, carrots, or Brussels sprouts all work well.

• Add protein: Toss in chickpeas or serve alongside grilled meat or tofu for a complete meal.

• Make it a bowl: Spoon over quinoa or brown rice with a drizzle of tahini or pesto.

• Leftovers tip: These veggies make amazing wraps the next day with hummus and greens.

Flavorful Conclusion:

This Sheet-Pan Balsamic Veggie Bake is a total weeknight win — fresh, vibrant, and packed with flavor. It’s the kind of clean side dish that goes with everything and looks just as good as it tastes. Whether you’re roasting for dinner or meal prep, this one’s always in rotation at our house.

Nutrition (per serving, serves 4):

• Calories: 130

• Protein: 3g

• Carbs: 14g

• Fat: 7g

• Fiber: 4g

• Sugar: 7g