Discover how to create delicious balsamic roasted veggie bowls that bursting with flavor and nutrition! This simple recipe features vibrant vegetables like cherry tomatoes, zucchini, and broccoli, perfectly roasted and served over quinoa or brown rice. With a hint of sweetness from honey and a touch of garlic, these bowls are as tasty as they are beautiful. Click through to explore the full recipe and elevate your meal prep today!
1 cup cherry tomatoes, halved
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, sliced into half-moons
1 medium red onion, diced into small chunks
1 cup broccoli florets, cleaned and trimmed
3 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
2 teaspoons honey (or substitute with maple syrup for a vegan option)
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup cooked quinoa or brown rice (your choice)
Fresh basil leaves, torn or whole, for garnish
![- 1 cup cherry tomatoes, halved - 1 red bell pepper, chopped into bite-sized pieces - 1 medium zucchini, sliced into half-moons - 1 medium red onion, diced into small chunks - 1 cup broccoli florets, cleaned and trimmed - 3 tablespoons extra virgin olive oil - 4 tablespoons balsamic vinegar - 2 teaspoons honey (or maple syrup for vegan option) - Salt and freshly ground black pepper, to taste - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 cup cooked quinoa or brown rice (your choice) - Fresh basil leaves for garnish In my kitchen, I love using fresh, colorful veggies. They not only taste good but also make the meal look great. Each ingredient plays a role in the dish. For example, cherry tomatoes add a burst of sweetness. Red bell pepper brings a crunchy texture. Zucchini and red onion add depth and flavor. Broccoli packs in nutrients and makes the dish more filling. To bring out the best in these veggies, I use flavorings that meld perfectly. Extra virgin olive oil adds richness. Balsamic vinegar gives a tangy kick, while honey sweetens the mix. Seasoning with salt and pepper ensures every bite is tasty. Garlic powder adds a savory note, and oregano gives an earthy touch. For the base, I often choose quinoa or brown rice. Both options are healthy and hearty. They soak up the delicious balsamic dressing. Finally, fresh basil leaves are the cherry on top. They add a bright, herbal note. For the full recipe, check out the details above. - Preheat your oven to 425°F (220°C). - In a large mixing bowl, combine the halved cherry tomatoes, chopped red bell pepper, sliced zucchini, diced red onion, and cleaned broccoli florets. - Drizzle the vegetables with extra virgin olive oil and balsamic vinegar. - Add honey, salt, freshly ground black pepper, garlic powder, and dried oregano. Toss everything well to coat each piece. - Spread the seasoned vegetable mix evenly onto a baking sheet. - Roast for 20-25 minutes, stirring halfway through. You want them tender and slightly browned. - While the veggies roast, prepare your quinoa or brown rice according to package instructions. - Once the vegetables are done, let them cool a bit to enhance their flavors. - In each bowl, add a scoop of the cooked grains at the bottom. - Pile the roasted veggies high on top of the grains for a colorful look. - Finish with fresh basil leaves for a pop of flavor and color. For the complete recipe, check the [Full Recipe]. - Use parchment paper for easy cleanup. - Avoid overcrowding the baking sheet for even roasting. When you roast veggies, a clean baking sheet makes life easier. Parchment paper helps the veggies slide off and keeps your pan clean. It also helps the veggies get crispy. If you pack too many veggies onto the sheet, they might steam instead of roast. Give them space to cook evenly. - Substitute vegetables based on seasonal availability. - For more heat, add a pinch of red pepper flakes. Feel free to switch out the veggies based on what you have. Carrots, sweet potatoes, or asparagus all work well. Using seasonal veggies not only tastes better but is also good for your wallet. If you like some heat, a pinch of red pepper flakes adds a nice kick. - Drizzle with balsamic reduction before serving. - Serve in colorful bowls for a vibrant display. To make your dish pop, drizzle balsamic reduction on top. It adds flavor and looks fancy. Bright bowls can also make your meal more fun. The colors of the veggies will shine against a bold bowl. You can find the full recipe at the beginning of this article. Enjoy making your Balsamic Roasted Veggie Bowls! {{image_4}} You can boost your Balsamic Roasted Veggie Bowls with extra protein. Adding chickpeas gives a nice crunch and a hearty feel. They soak up the balsamic flavor well. If you want meat, grilled chicken is a great choice. For a plant-based option, try tofu. It soaks up the sauce and adds creaminess. Switching grains can change the dish's vibe. You can use farro or couscous instead of quinoa or brown rice. Each grain has its own taste and texture. If you want a low-carb option, try cauliflower rice. It’s light and pairs well with roasted veggies. Herbs can really change the taste of your bowl. Experiment with thyme or rosemary for a fresh twist. You can also add cheese for creaminess. Feta or goat cheese works great on top. Both add a touch of tanginess that complements the sweet balsamic. Feel free to get creative with these variations to make your dish unique! For the full recipe, check out the provided link. Store any leftovers in airtight containers in the refrigerator. They stay fresh for about 3-5 days. Keeping them sealed helps maintain their flavor and texture. You can freeze individual portions for quick meals later. Just make sure to let them cool first. Thaw overnight in the fridge before you reheat them. This method keeps your veggies tasty and fresh. When you're ready to enjoy your leftovers, reheat them in the microwave or oven until warmed through. For an extra kick, add a splash of balsamic vinegar while reheating. It brings back that wonderful flavor from the first time you made them. Yes, substitute honey with maple syrup. This small swap keeps the dish sweet and plant-based. You can enjoy the same great taste while sticking to your vegan diet. You can add any seasonal vegetables or protein of your choice. Try using asparagus, carrots, or sweet potatoes. Feel free to mix in chickpeas or grilled chicken for extra protein. The options are endless, so let your taste guide you! This dish pairs well with a light salad or crusty bread for a complete meal. A fresh greens salad adds crunch and balance. Crusty bread is perfect for soaking up any leftover balsamic glaze. Enjoy your meal with these simple sides for a satisfying experience. This blog post shared a simple way to make Balsamic Roasted Veggie Bowls. You now know the right ingredients, how to prepare them, and tips for roasting. Adding protein or using different grains can change your dish too. Remember to store leftovers correctly, so nothing goes to waste. Enjoy making this healthy meal that fits your taste and needs! Get creative and enjoy every bite!](https://tastymomrecipes.com/wp-content/uploads/2025/07/1e50d587-09e1-45e5-8c22-77e3ac6d2cf8-250x250.webp)