Sheet Pan Balsamic Veggie Bowls

$- 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper, diced - 1 large red onion, sliced - 1 cup asparagus, cut into thirds - 2 cups kale, chopped Fresh vegetables make this dish vibrant and tasty. Cherry tomatoes burst with flavor when roasted. Zucchini adds a soft texture, while bell peppers give a sweet crunch. Red onion brings a nice bite, and asparagus adds a tender crunch. Finally, kale becomes soft and flavorful when mixed with hot veggies. - ¼ cup balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon pure maple syrup - Sea salt and freshly ground black pepper to taste - 1 teaspoon dried oregano - 1 teaspoon garlic powder This marinade is where the magic happens. Balsamic vinegar gives a tangy depth. Olive oil helps everything cook evenly and adds richness. Maple syrup balances the tang with sweetness. The spices—sea salt, black pepper, oregano, and garlic powder—enhance all the flavors in the bowl. - Cooked quinoa or brown rice (about 2 cups) - Crumbled feta cheese or dairy-free alternative - Fresh basil leaves These toppings take your bowl to the next level! Quinoa or brown rice adds heartiness and fiber. Feta cheese gives a creamy touch, while fresh basil adds a pop of flavor. You can mix and match these toppings based on what you like. Enjoy making your bowl unique! - Preheat your oven to 425°F (220°C). - Line a sheet pan with parchment paper. This makes for easy cleanup. - In a large bowl, mix the halved cherry tomatoes, sliced zucchini, diced bell pepper, sliced red onion, and cut asparagus. Make sure everything is well combined. - In a separate bowl, whisk together: - ¼ cup balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon pure maple syrup - Sea salt, to taste - Freshly ground black pepper, to taste - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Drizzle the balsamic dressing over the veggies. Toss gently to coat them evenly. - Spread the seasoned veggies on the sheet pan in a single layer. - Roast for 20 to 25 minutes, stirring halfway through. This helps them cook evenly. - While the veggies roast, cook your quinoa or brown rice. Follow the package instructions for best results. - Once the veggies are done, stir in the chopped kale. The heat will soften the kale slightly. - To serve, start with a scoop of quinoa or brown rice. Top with the roasted veggies. - If you like, sprinkle crumbled feta cheese on top. Finish with torn fresh basil leaves for flavor. To get the best roasted veggies, space them out well on the sheet pan. If they are too close, they will steam instead of roast. This makes a big difference in texture. Aim for a single layer for even cooking. I recommend roasting at 425°F (220°C). This high heat helps to caramelize the veggies, bringing out their natural sweetness. Keep an eye on them around the 20-minute mark. The edges should be golden and slightly crispy. To boost flavor, try adding spices like smoked paprika or chili powder. These can add warmth and depth. You can also mix in fresh herbs like thyme or rosemary for a fragrant touch. Using different vinegars can change the taste too. Apple cider vinegar adds a fruity note, while red wine vinegar gives a bold kick. Experiment to find your favorite blend! For leftovers, store the veggie bowls in airtight containers. This keeps them fresh for up to four days. When you are ready to eat, just reheat in the microwave or oven. If you want to keep the veggies crisp, reheat them in a pan. This helps maintain their texture. Enjoy your tasty meal prep! {{image_4}} You can switch up the veggies based on the season. For spring, try adding peas or radishes. In the summer, zucchini and eggplant work well. Fall brings great choices like sweet potatoes or butternut squash. In winter, root veggies like carrots and parsnips shine. Each season gives a new twist to the dish. If you want a vegan bowl, skip the feta cheese. Use a dairy-free alternative made from nuts or soy. Nutritional yeast is also a great choice. It adds a cheesy flavor without dairy. You can even toss in some avocado for creaminess. These options keep your bowls tasty and plant-based. You can serve these veggie bowls in many ways. Try them as a fresh salad topped with greens. Wrap the veggies in a tortilla for a fun lunch. You can also layer them over grains like couscous or farro. Each style adds a unique touch to your meal. To keep your Sheet Pan Balsamic Veggie Bowls fresh, store them in airtight containers. I recommend glass containers since they do not hold odors. Place a layer of parchment paper between the veggies and the lid to prevent sogginess. Store the bowls in the fridge. Avoid stacking them too high to keep veggies from getting squished. In the fridge, these veggie bowls last about four days. If you want to save them longer, consider freezing. They can last up to three months in the freezer. Just make sure to let them cool completely before freezing. Use freezer-safe containers for best results. Remember, some veggies may change texture after thawing. To reheat, the oven works best. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet, and cover them with foil to keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave. Place the veggie bowls in a microwave-safe dish, cover, and heat for about two to three minutes. Stir halfway through to ensure even heating. Yes, you can use frozen vegetables! They save time and reduce waste. Frozen veggies often cook faster, so lower the roasting time. Check them around 15 minutes in the oven. You may want to add a little more balsamic dressing to keep them flavorful. If you don’t have balsamic vinegar, try apple cider vinegar or red wine vinegar. Both add a nice tang. Apple cider vinegar is sweet and fruity, while red wine vinegar is more robust. Adjust the amount to taste, as some vinegars can be stronger than balsamic. Making these bowls gluten-free is easy! Use quinoa or brown rice as your base. Both are gluten-free grains and add great texture. If you want more options, try millet or cauliflower rice. They all work well with the roasted veggies! This blog post covers a delicious roasted vegetable dish with a sweet balsamic marinade. You learned about the fresh veggies you'll need, like cherry tomatoes and zucchini, and how to make a flavorful dressing. I shared tips on roasting veggies perfectly and how to make meal prep easy. You also saw variations for seasonal veggies and vegan options. Enjoy experimenting with this recipe! It's a simple way to eat healthy and delicious. Happy cooking!$

Sheet Pan Balsamic Veggie Bowls

Savor the vibrant flavors of Sheet Pan Balsamic Veggie Bowls that are quick and easy to prepare! Enjoy a delightful mix of roasted veggies like cherry tomatoes, zucchini, and asparagus drizzled in a tangy balsamic dressing, served over fluffy quinoa or brown rice. Perfect for meal prep or a nutritious dinner. Click to explore the full recipe and elevate your dining experience! #VeggieBowls #HealthyRecipes #SheetPanMeals #BalsamicVegan

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Ingredients

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (your choice of color), diced

1 large red onion, sliced

1 cup asparagus, trimmed and cut into thirds

2 cups kale, stems removed and chopped

¼ cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon pure maple syrup

Sea salt and freshly ground black pepper to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Cooked quinoa or brown rice, for serving (about 2 cups)

Crumbled feta cheese or dairy-free alternative (optional but recommended)

Fresh basil leaves, torn, for garnish

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy removal and cleanup.

In a spacious mixing bowl, combine the halved cherry tomatoes, sliced zucchini, diced bell pepper, sliced red onion, and cut asparagus.

In a separate small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, sea salt, black pepper, dried oregano, and garlic powder until the mixture is homogeneous and the ingredients are well blended.

Drizzle the balsamic dressing over the prepared vegetables. Toss gently to ensure that all the vegetables are evenly coated with the flavorful mixture.

Spread the seasoned vegetables out in a single layer on your prepared sheet pan to promote even roasting.

Roast the veggies in your preheated oven for 20 to 25 minutes, or until they are tender and begin to caramelize around the edges. Stir the vegetables halfway through cooking for uniform doneness.

While the veggies are roasting, cook your quinoa or brown rice according to the package instructions, so it’s warm and fluffy by the time you’re ready to assemble the bowls.

When the vegetables are beautifully roasted, take them out of the oven and stir in the chopped kale. The remaining heat will gently wilt the kale, enhancing its flavor and texture.

To construct your bowls, start with a generous scoop of quinoa or brown rice at the bottom. Top this with the roasted vegetable mixture, ensuring a colorful display. If desired, sprinkle crumbled feta cheese over the top for an added creamy texture.

For a fresh, aromatic finish, garnish each bowl with torn fresh basil leaves. This will not only brighten the dish visually but will also elevate the overall flavor profile.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4