Balsamic Roasted Veggies

by Michele Pesula Kuegler | January 13th, 2010 | Healthy Cooking, Recipes, Side Dishes

For the second Tapas Night of 2010 I decided to give it a Greek theme.  My original plan was to serve lamb sausage.  However, when I checked the freezer I discovered that we had lamb sausage, but it was bulk sausage.  A scoop of sausage just isn’t as appealing as one that is served as a link or slice.  So, I decided to save the lamb sausage for a different meal.

Luckily our meat freezer was pretty full after a December trip to our favorite butcher.  Within seconds of being disappointed by the lamb sausage, I found the perfect replacement: chicken sausage with spinach and feta.  Not only was it perfect for a Greek tapas meal, it also sounded fairly healthy and very tasty!

With sausage as part of our meal, I wanted to serve a veggie dish to keep the meal light.  Being located in New Hampshire in the middle of winter, roasting veggies is a nice, warm option.  Between the heat of the oven and the heat of the cooked food a person starts to feel so much warmer.

While I have been roasting lots of veggies lately, I wanted to do something to make these veggies have more of a Greek taste to them. To me, seasoning them with balsamic vinegairette seemed like the perfect way to  do that.  I admit I have no training in Greek cooking and no Greek relatives to advise me.  However, many of the Greek dishes that come to mind seem to have balsamic vinegar or vinaigrette in them.  If I was wrong in my seasoning choice, that is fine because the dishes complimented each other nicely anyway.

So, on Monday night about 9:00 after kids were in bed and laptops were closed, my husband and I sat down to another delightful dinner for two.  Perhaps it was Greek tapas, perhaps it wasn’t.  The food was wonderful, and the company was even better.

Balsamic Roasted Veggies


Cook Time
15 min

Cook Time
15 min

  1. 2 zucchini
  2. 1 red pepper, seeded
  3. 1/2 large red onion
  4. 1/4 cup balsamic vinaigrette*
  5. salt & pepper
  1. Preheat oven to 425.
  2. Cut zucchini, red pepper, and red onion into bite sized chunks.
  3. Place veggies in a large bowl, and add vinaigrette. Toss well.
  4. Spread veggies on a rimmed baking sheet.
  5. Season with salt and pepper.
  6. Bake for 15 minutes, stirring every 5 minutes.
  1. *You can use prepared vinaigrette or make your own by combining olive oil and balsamic vinegar.
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