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In recent years, the culinary landscape has seen a significant shift toward plant-based dishes, driven by an increasing awareness of health, sustainability, and ethical eating. As more individuals seek to incorporate nourishing ingredients into their diets, vibrant recipes like the Colorful Balsamic Roasted Veggie Bowl have gained popularity. This dish not only pleases the palate but also serves as a canvas for creativity in the kitchen. With its medley of colorful vegetables and a tangy balsamic dressing, this veggie bowl is a feast for both the eyes and the taste buds.

Balsamic Roasted Veggie Bowl

Brighten up your meals with this Colorful Balsamic Roasted Veggie Bowl! Packed with seasonal vegetables like cherry tomatoes, zucchini, and bell peppers, this dish is not only a feast for the eyes but also delivers a variety of nutrients. Drizzled with a tangy balsamic dressing and complemented by olive oil, it’s both delicious and nutritious. Perfect for meal prep, enjoy this versatile bowl warm or cold, making it ideal for lunches, dinners, or gatherings.
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Ingredients
  

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 medium yellow squash, diced

1 bell pepper (red, yellow, or orange), diced

1 large red onion, diced

2 cups cauliflower florets

4 cloves garlic, minced

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh basil or parsley, for garnish

1 cup cooked quinoa or brown rice (optional)

Instructions
 

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

    Prepare Veggies: In a large mixing bowl, combine the cherry tomatoes, zucchini, yellow squash, bell pepper, red onion, and cauliflower.

      Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, dried oregano, dried thyme, salt, and pepper until well combined.

        Toss and Coat: Pour the balsamic dressing over the veggies and toss until everything is evenly coated.

          Roast the Veggies: Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

            Assemble the Bowl: If using, divide the cooked quinoa or brown rice into serving bowls. Top with the roasted veggies.

              Garnish and Serve: Sprinkle fresh basil or parsley on top for garnish. Serve warm and enjoy your delightful balsamic roasted veggie bowl!

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