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Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables are a simple way to easily enhance a weekday meal. Use any vegetables you like or that are in season and they will caramelize and delight!

Match the vegetables with the season and shop local. For this recipe, we used asparagus, grape tomatoes, zucchini, yellow squash, mushrooms, onions. 

PREP: 15 minutes
COOK: 40 minutes
TOTAL: 55 minutes


Balsamic Marinade


  • 8 oz. mushrooms (your choice on type)
  • 1 red onion (sliced thin)
  • 1 bunch asparagus (chopped)
  • 1 pint grape tomatoes (halved)
  • 1 medium yellow squash (sliced thin)
  • 1 medium zucchini (sliced thin)
  • 1/4 bunch parsley or basil (for garnish, if desired)


  • Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, dried basil (or Tuscany Spice Blend), and pepper. Set the marinade aside.

  • Wash and chop all vegetables in similar size pieces to allow for even cooking. 

  • Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and not piled on top one another. Pour the balsamic marinade over top, then toss the vegetables until they're all well coated.

  • Transfer the baking sheet to the oven and roast for 20 minutes. Stir the vegetables and then return them to the oven for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges.

  • If using the basil or parsley, finely chop and sprinkle just before serving.

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