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Balsamic Roasted Vegetable Salad on an oval platter with a gold spoon and fork.
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5 from 1 vote

Balsamic Marinated Roasted Vegetable Salad

Sweet and savory late summer veggies marinated in balsamic vinegar, olive oil, fresh thyme and roasted or grilled until tender crisp. Easy, healthy and absolutely delicious!
Prep Time15 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
Course: Side, Side Dish, Side Dishes
Cuisine: American
Servings: 4
Calories: 173kcal
Author: Jessica Lawson

Ingredients

  • 2 large Portobello mushrooms
  • 1 Small zucchini
  • 1 Small yellow squash
  • 1 Chinese or Japanese Eggplant
  • 1 Bell Pepper
  • 1 Red Onion
  • 3 cloves Garlic
  • 1 teaspoon Fresh thyme leaves
  • 3 tablespoons Olive oil
  • 3 tablespoons Balsamic vinegar
  • salt and pepper to taste
  • 1 bunch Arugula optional

Instructions

  • Chop vegetables one inch chunks.
  • Toss with minced garlic, olive oil, balsamic vinegar and salt and pepper to taste.
  • Cover and marinate in the refrigerator for 30 minutes or up to overnight.
  • Preheat oven to 400 degrees. Spread marinated veggies out on a large sheet pan. Roast for 20-30 minutes until tender crisp.
  • Serve warm or room temperature over a bed of arugula.

Notes

Use a mix of whatever vegetables from this list you prefer. Aim for a total of about 2-2.5 pounds.
Veggies can be roasted or grilled.

Nutrition

Calories: 173kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 23mg | Potassium: 771mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1835IU | Vitamin C: 64mg | Calcium: 85mg | Iron: 1mg