This tray of oven-roasted vegetables is the side dish that steals the show: zucchini, eggplant, peppers and mushrooms soaked in a garlicky balsamic and soy marinade, then roasted until caramelized at the edges and meltingly tender. It is vegan, colorful, and just as good warm from the oven as it is at room temperature.
Ingredients
- 1 zucchini
- 1 eggplant
- 1 bell pepper
- 1 carrot
- 1 onion
- 300 g mushrooms
- For the marinade:
- 4-5 tbsp olive or vegetable oil
- 3 garlic cloves, minced
- 1-1.5 tbsp balsamic vinegar
- 2 tbsp soy sauce
- Salt and black pepper to taste
- Your favorite spices
Instructions
- Cut the vegetables into medium pieces.
- Toss with the marinade in a bowl or sealed bag until well coated.
- Marinate for 1 hour.
- Spread on a parchment-lined baking tray.
- Roast at 190-200°C (375-400°F) for 25-30 minutes, depending on your oven.
Tips
- Cut the pieces roughly the same size so everything cooks evenly.
- Give the vegetables space on the tray — crowded pieces steam instead of roasting.
- Marinate for the full hour so the balsamic and soy have time to soak in.
Pair these roasted vegetables with our Baked Zucchini with Cheese Filling or toss the leftovers into Pasta with Roasted Vegetable and Feta Sauce. For guidance on building a balanced plate around vegetables, see the resources at the USDA.
Nutrition (per 100 g): 20 kcal, protein 4 g, fat 3 g, carbs 10 g.