Roasted Vegetable Platter With Balsamic Glaze

The Roasted Vegetable Platter with Balsamic Glaze is a vibrant and healthy dish that brings together an array of colorful vegetables, all caramelized to perfection. Roasting enhances their natural sweetness, while the balsamic glaze adds a tangy, rich flavor that ties everything together. This dish is perfect as an appetizer, side, or even a light main course, making it a versatile addition to any meal, whether it's a casual family dinner or an elegant gathering.

This platter not only looks stunning with its variety of textures and colors but is also incredibly easy to prepare. You can customize the vegetables based on your preferences or what's in season. The balsamic glaze can be made from scratch or store-bought for convenience, guaranteeing that you can whip up this delicious dish even on busy days. Serve it warm or at room temperature, and watch as it becomes a favorite among your guests.

Ingredients

• 1 zucchini, sliced
• 1 bell pepper (any color), chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (optional)
• 3 tablespoons balsamic glaze
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the vegetables from sticking and to make cleanup easier.
2. In a large mixing bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and asparagus. Drizzle with olive oil and season with salt, pepper, and dried Italian herbs if using. Toss everything together until the vegetables are well-coated.
3. Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. This guarantees that they roast evenly and develop a nice caramelization.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they're tender and lightly browned. Halfway through cooking, give them a stir to guarantee even roasting.
5. Once the vegetables are done, remove them from the oven and drizzle with balsamic glaze while they're still warm. Toss gently to coat the vegetables evenly in the glaze.
6. Transfer the roasted vegetables to a serving platter and garnish with fresh basil leaves if desired. Serve warm or at room temperature.

Extra Tips