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In the world of healthy eating, a balanced diet often begins with vibrant vegetables. The Balsamic Roasted Veggie Bowl is a celebration of seasonal produce, showcasing an array of colorful vegetables combined with the rich flavors of balsamic vinegar. This dish not only offers a nourishing meal but also provides a delightful culinary experience, making it perfect for both casual dinners and special occasions.

Balsamic Roasted Veggie Bowl

Discover a vibrant and nourishing meal with the Balsamic Roasted Veggie Bowl! This delightful dish features a medley of seasonal vegetables, all enhanced by the sweet and tangy notes of balsamic vinegar. Perfect for any occasion, it offers an approachable recipe that even novice cooks can master. Explore customizable options with grains like quinoa or brown rice, adding your favorite veggies and spices. Enjoy a colorful, nutritious bowl that's as satisfying as it is delicious!
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Ingredients
  

2 cups Brussels sprouts, halved

1 cup cherry tomatoes, halved

1 cup bell peppers (mixed colors), chopped

1 medium red onion, sliced

2 medium zucchinis, sliced

1 cup carrots, sliced

3 tablespoons olive oil

4 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 cup quinoa or brown rice, cooked (for serving)

Fresh basil or parsley, for garnish (optional)

Crumbled feta cheese (optional)

Instructions
 

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

    Prepare the Veggies: In a large mixing bowl, add the halved Brussels sprouts, cherry tomatoes, bell peppers, red onion, zucchinis, and carrots.

      Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper.

        Combine: Pour the balsamic mixture over the veggies and toss well to ensure they are evenly coated.

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

            Prepare the Grain: While the veggies are roasting, cook your quinoa or brown rice according to package instructions.

              Assemble the Bowl: Once the veggies are done, remove them from the oven. In bowls, layer the cooked quinoa or brown rice first, then top with generous amounts of the roasted vegetables.

                Garnish and Serve: If desired, sprinkle with fresh basil or parsley and crumbled feta cheese before serving warm.

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