Roasted Veggies with Balsamic Glaze Recipe | Yummly
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Roasted Veggies with Balsamic Glaze

KITCHENAID
11Ingredients
60Minutes
120Calories
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Roasted Veggies with Balsamic Glaze

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Ingredients

US|METRIC
4 SERVINGS
  • 1 portabella mushroom (large, sliced ½-inch thick)
  • 1 yellow squash (small, sliced ½-inch thick)
  • 1 zucchini (small, sliced ½-inch thick)
  • 1 red bell pepper (small, 1-inch pieces)
  • 1 red onion (small, sliced½-inch thick)
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped fresh thyme
  • 20 grams garlic (minced)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 tsp. balsamic vinegar glaze
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    Directions

    1. Preheat Kitchenaid® countertop oven to 425°F and place oven rack in position E.
    2. Toss all ingredients, except balsamic glaze, in large bowl until well coated. Transfer to broiler pan.
    3. Bake 30 to 35 minutes or until vegetables are tender. Drizzle with balsamic glaze before serving.
    4. Chef’s tip: Look for balsamic vinegar glaze in the vinegar aisle of your grocery store. You can also make this at home by combining 2 cups of balsamic vinegar with ½ cup of light brown sugar. Heat to a simmer and cook 20 minutes or until sugar is dissolved and mixture is reduced by half.
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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium340mg14%
    Potassium560mg16%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A25%
    Vitamin C110%
    Calcium4%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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