Discover the deliciousness of Balsamic Roasted Veggie Bowls that are not only nutritious but bursting with flavor! This easy recipe features vibrant veggies like red and yellow bell peppers, zucchini, and Brussels sprouts, all roasted to perfection. Serve them over fluffy quinoa or brown rice for a satisfying meal. Ready to elevate your dinner routine?
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium zucchini, diced into bite-sized pieces
1 large red onion, cut into wedges
1 cup Brussels sprouts, halved
2 cups fresh baby spinach, washed and dried
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and freshly cracked black pepper, to taste
½ cup feta cheese, crumbled (optional)
¼ cup walnuts, roughly chopped (for added crunch)
Cooked quinoa or brown rice, for serving (about 1 cup per bowl)
![- 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 medium zucchini, diced into bite-sized pieces - 1 large red onion, cut into wedges - 1 cup Brussels sprouts, halved - 2 cups fresh baby spinach, washed and dried - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and freshly cracked black pepper, to taste - ½ cup feta cheese, crumbled (optional) - ¼ cup walnuts, roughly chopped (for added crunch) - Cooked quinoa or brown rice, for serving (about 1 cup per bowl) These ingredients mix together to create a flavorful dish. The bell peppers add sweetness. The Brussels sprouts bring a nice bite. Zucchini adds moisture and balance. The spinach gives freshness. Balsamic vinegar adds a tangy depth. Olive oil helps everything roast nicely. Garlic powder and oregano enhance the taste. You can also add feta cheese for a creamy touch. Walnuts give a nice crunch. Using quinoa or brown rice as a base makes this meal filling. You can swap any veggies you like. Just remember to keep the flavors balanced. This list of ingredients is all you need for a tasty meal. Check out the Full Recipe for more details on how to bring these items together! First, preheat your oven to 425°F (220°C). This step is key for a good roast. Next, take a large baking sheet and line it with parchment paper. This will make cleanup a breeze. In a big mixing bowl, combine the sliced red and yellow bell peppers, diced zucchini, onion wedges, and halved Brussels sprouts. Pour in the olive oil and balsamic vinegar. Add the garlic powder, dried oregano, salt, and pepper. Use your hands or a spoon to mix everything well. You want each veggie to be coated nicely. Spread the veggie mix evenly on the baking sheet. Make sure they are in a single layer. This helps them roast evenly. Roast them for 20-25 minutes. Stir the veggies halfway through to ensure they cook well. They should be golden brown and soft when done. While the veggies roast, cook your quinoa or brown rice. Follow the package instructions for best results. This will give you a fluffy base for your bowls. Once your veggies are roasted, take them out of the oven. Let them cool for a few minutes. Now, it’s time to build your bowls! Start with a scoop of quinoa or brown rice at the bottom. Top it with the roasted veggies and a handful of fresh spinach. If you like, add crumbled feta cheese and chopped walnuts for some extra crunch. For a nice finish, drizzle a bit more balsamic vinegar over the top before serving. Enjoy this colorful and healthy meal! For the complete recipe, check out the Full Recipe section. To get the best flavor, coat your veggies well. Start by mixing them in a bowl with olive oil and balsamic vinegar. This ensures each piece is flavorful. When you roast, stir the veggies halfway through. This step helps them cook evenly and develop a nice texture. You can switch up the veggies based on what you like. Try using carrots, sweet potatoes, or even cauliflower. If you want to keep it vegan, skip the feta cheese and walnuts. Use dairy-free cheese or leave it out completely. For crunch, add seeds instead of nuts. Want more protein? Chickpeas or grilled chicken make great additions. They will keep you full longer. You can also add grains like farro or barley. These grains boost nutrition and add a nice chew to your bowls. Enjoy customizing your meal with these tips! For a full recipe, check out the [Full Recipe]. {{image_4}} You can switch up your veggies based on what's fresh. Seasonal produce adds flavor and color. In spring, try asparagus and snap peas. Summer is great for eggplant and cherry tomatoes. Fall brings squash and carrots. Winter can feature root veggies like parsnips and sweet potatoes. Using seasonal veggies makes your dish tasty and supports local farmers. Adding spices and herbs can change the whole dish. For warmth, try cumin or smoked paprika. If you want a fresh taste, add thyme or rosemary. You can also use red pepper flakes for some heat. Mix and match spices to find your favorite flavor combination. These small changes can make your veggie bowls exciting every time. Make your bowls your own by adding toppings. You can sprinkle on some toasted seeds or nuts for crunch. A dollop of hummus or yogurt can add creaminess. Drizzle with tahini or extra balsamic for more taste. You can also add fresh herbs like cilantro or parsley for a pop of color. The options are endless, so get creative and enjoy! For the full recipe, check the reference section. To store leftovers, let the bowls cool to room temperature. Place them in airtight containers. They can stay fresh in the fridge for about 3 to 5 days. This keeps the flavors intact and prevents spoilage. Make sure to separate any toppings like cheese or nuts. This way, they stay crunchy. You can freeze roasted vegetables too! Just let them cool completely first. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. This helps retain their taste and texture. Reheating is easy! For the best results, use the oven. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. This way, they stay crisp. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the veggies from getting soggy. Enjoy your delicious leftovers! Yes, you can easily make these bowls vegan. Instead of feta cheese, use a vegan cheese or skip it altogether. For added flavor, try using avocado or a sprinkle of nutritional yeast. You can also top with seeds, like pumpkin or sunflower seeds, for extra crunch. The best vegetables for roasting include: - Red bell peppers - Yellow bell peppers - Zucchini - Red onions - Brussels sprouts - Carrots - Cauliflower - Sweet potatoes These veggies caramelize well and become very tasty when roasted. Balsamic roasted veggie bowls can last about 3-4 days in the fridge. Make sure to store them in an airtight container. Check for any signs of spoilage before eating leftovers. Yes, you can prep this dish ahead. Roast the veggies and cook the quinoa or rice in advance. Store the roasted vegetables and grains in separate containers. This way, you can assemble your bowls fresh when ready to eat. This blog post covered how to make Balsamic Roasted Veggie Bowls. We explored the key ingredients, step-by-step instructions, and helpful tips for perfecting this dish. I shared ideas for variations and storage options to fit your needs. In summary, you can easily customize this recipe to suit your taste. Enjoy experimenting with different veggies, grains, and toppings. These bowls are a delicious way to eat healthy and use seasonal produce. Happy cooking!](https://blissfulmeal.com/wp-content/uploads/2025/07/d49d0788-46c6-45f4-93da-228084eed2ab-300x300.webp)