Balsamic Roasted Vegetables Balsamic Roasted Vegetables

Author: Canadian Living

Not so spooky but definitely colourful, this makes an attractive autumn side dish.

  • Portion size 8 servings



In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. (Make-ahead: Cover and refrigerate for up to 1 day.)

In bowl, whisk together oil, vinegar, salt and pepper (Make-ahead: Cover and refrigerate for up to 1 day.)

Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375°F (190°C) oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 174 mg
  • Protein 2 g
  • Calories 127.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 7.0
  • Folate 9.0
  • Calcium 2.0
  • Vitamin A 96.0
  • Vitamin C 22.0
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Balsamic Roasted Vegetables