Balsamic Roasted Veggie Bowls

In today’s fast-paced world, finding a meal that is both nutritious and quick to prepare can often feel like a daunting task. Enter veggie bowls, a versatile and healthy meal option that has taken the culinary scene by storm. These bowls are not only packed with vibrant vegetables but also allow for endless creativity in flavor combinations. Among the many delightful variations, the Balsamic Bliss Veggie Bowls stand out for their unique balance of sweet and tangy notes, making them a favorite for both seasoned chefs and home cooks alike.

Discover the vibrant and nutritious Balsamic Bliss Veggie Bowls, a perfect meal for busy lifestyles. Packed with a mix of colorful vegetables like zucchini, bell peppers, cherry tomatoes, and Brussels sprouts, these bowls are easy to customize and bursting with flavor. Roasted to perfection and drizzled with balsamic vinegar, they offer a satisfying balance of sweet and tangy notes. In under 30 minutes, enjoy a delicious, healthy dish that fits various dietary preferences. Embrace the joy of wholesome cooking today!

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Ingredients

1 medium zucchini, sliced into half-moons

1 large red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, sliced into wedges

1 cup Brussels sprouts, halved

3 tablespoons olive oil

4 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup cooked quinoa (or other grain of your choice)

Fresh basil leaves for garnish

Optional: crumbled feta cheese or goat cheese for topping

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Vegetables: In a large mixing bowl, combine the zucchini, red bell pepper, cherry tomatoes, red onion, and Brussels sprouts.

Season the Veggies: In a separate small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, oregano, salt, and black pepper. Pour this dressing over the cut vegetables and toss well to ensure even coating.

Roast the Veggies: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Prepare the Bowls: While the veggies are roasting, prepare your grain (quinoa or other) according to package instructions.

Assemble the Bowls: In serving bowls, start with a base of cooked quinoa. Top with a generous portion of roasted vegetables.

Garnish and Serve: Finish with fresh basil leaves and, if desired, sprinkle with crumbled feta cheese or goat cheese. Drizzle with a bit more balsamic vinegar if you like!

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