Description
This quick and easy roasted vegetable medley is packed with flavor and nutrients! With zucchini, broccoli, peppers, onions, and mushrooms, it’s the perfect healthy side dish. Tossed with balsamic vinegar, avocado oil, and thyme, this dish turns simple veggies into a delicious treat—even for vegetable skeptics!
Ingredients
Units
Scale
- 1 zucchini (sliced and quartered)
- 1 yellow squash (sliced and quartered)
- 2 cups broccoli (cut into florets)
- 1/2 red onion (chopped)
- 1 bell pepper (chopped)
- 5 oz mushrooms (halved or quartered)
- 2 tbsp balsamic vinegar
- 2 tbsp avocado oil
- 1 1/4 tsp thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 420°F (210°C).
- Prepare the vegetables: Place zucchini, squash, broccoli, onion, bell pepper, and mushrooms in a medium baking dish.
- Season & Toss: Drizzle with avocado oil and balsamic vinegar, then sprinkle with thyme, salt, and pepper. Toss to coat evenly.
- Bake: Roast for 13 minutes, or until the vegetables are tender but slightly crisp.
- Serve & Enjoy!
Notes
- Customization: Add garlic, chili flakes, or Parmesan cheese for extra flavor.
- Oil Alternatives: Olive oil works well in place of avocado oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg