Balsamic Roasted Vegetables Recipe

Another staple from my Catering and Meal Delivery days, these Balsamic Veggies take 5 minutes to throw together and are packed with flavor! Serve them separately or top will some grilled protein for a filling meal!

Balsamic Veggie Bake

Course: Side Dish
Cuisine: All American Inspired, Italian Inspired
Servings: 6
Calories: 159kcal

What You Need

  • 1 eggplant
  • 2 yellow squash
  • 2 zucchini squash
  • 28 oz. can diced tomatoes
  • ¼ c. olive oil
  • ¼ c. balsamic vinegar
  • 2 T. TLC Rustic Italian seasoning
  • ½ c. shredded Mexican cheese blend optional (not included in macros listed)

How to Make It

  • Preheat oven to 350.
  • Wash and rinse all vegetable thoroughly.
  • Cut the eggplant, squash and zucchini into medium sized pieces.
  • Put into a bowl, and add the oil, vinegar and Rustic Italian Italian seasoning.
  • Cover and put in the refrigerator, let marinate for at least 2 hours.
  • In a baking dish, pour out the vegetables and add the diced tomatoes. Make sure to stir ingredients well. Top with cheese if desired.
  • Bake for 30-40 minutes, until veggies are tender. Remove from oven at this time if not adding cheese.
  • Put oven on broil, and let cheese bubble and brown for 2-3 minutes.
  • Remove from oven and serve.


Calories: 159kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Fiber: 5g | Iron: 2mg

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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