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- 1 red bell pepper, diced - 1 zucchini, sliced - 1 yellow squash, sliced - 1 red onion, chopped - 2 cups Brussels sprouts, halved - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon thyme - Salt and pepper to taste - 1 cup quinoa, cooked - 1/4 cup feta cheese, crumbled (optional) - Fresh parsley, chopped for garnish All these ingredients come together to create a colorful, tasty dish. I love using fresh vegetables because they are full of flavor and nutrients. The red bell pepper adds sweetness, while the zucchini and yellow squash bring a soft texture. Red onion gives a nice bite, and Brussels sprouts add a hearty touch. For flavor, balsamic vinegar shines. It has a rich taste that balances the veggies perfectly. Olive oil adds a lovely richness. Garlic, oregano, and thyme give depth and warmth. The salt and pepper tie everything together, making sure each bite is flavorful. When it comes to additional ingredients, cooked quinoa serves as a healthy base. It is high in protein and fills you up. Feta cheese is optional but offers a creamy, tangy kick. Fresh parsley adds a bright touch, making your bowl look and taste fresh. For the full recipe, check out the complete guide. - Preheat the oven to 425°F (220°C). - Chop the vegetables: dice the red bell pepper, slice the zucchini and yellow squash, and chop the red onion. Halve the Brussels sprouts for even cooking. - In a small bowl, mix 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and minced garlic from 2 cloves. - Add 1 teaspoon of dried oregano, 1 teaspoon of thyme, and sprinkle salt and pepper to taste. Whisk until combined. - Toss the chopped veggies in the balsamic mixture. Ensure every piece is well-coated. - Spread the veggies evenly on a baking sheet lined with parchment paper. - Roast the veggies in your preheated oven for 20-25 minutes. Stir them halfway through for even browning. - While the veggies roast, cook 1 cup of quinoa. Follow the package instructions for perfect results. - Typically, you will rinse the quinoa, boil it with water in a pot, and then simmer until fluffy. - Start with a scoop of cooked quinoa at the bottom of each bowl. - Top it with the roasted veggies. - If you like, sprinkle with crumbled feta cheese and add fresh parsley for garnish. For the complete recipe, refer to the Full Recipe section. To make your vegetables shine, aim for caramelization. This sweetens their flavor and adds depth. Cut your veggies into even sizes. This ensures they cook at the same rate. For best results, use a high oven temp, like 425°F. Stir your veggies halfway through roasting. This helps them brown evenly. You want them to be tender and slightly crispy. Keep an eye on them to avoid burning. Feel free to mix in herbs or spices. Rosemary, basil, or even a pinch of chili flakes can add flair. Experiment with flavors to match your taste. You can also use different vegetables. Carrots, sweet potatoes, or even cauliflower work great. Each adds its unique taste and texture. For meal prep, cut your vegetables ahead of time. Store them in an airtight container in the fridge. This saves you time during busy weekdays. Pair your bowls with protein for a complete meal. Grilled chicken, chickpeas, or tofu make excellent choices. You can also serve them with a fresh salad on the side. For the full recipe, check the earlier section. {{image_2}} To keep your Balsamic Roasted Veggie Bowls fresh, store leftovers right away. Place them in the fridge within two hours of cooking. Use airtight containers to avoid moisture loss. Glass containers are great because they don’t stain and are easy to clean. When it’s time to eat again, you want your veggies warm but not soggy. The best way to reheat them is in the oven. Preheat the oven to 350°F (175°C) and spread the veggies on a baking sheet. Heat for about 10-15 minutes. This method keeps their crispness and flavor. You can also use a microwave, but be careful not to overheat. Heat in short bursts and stir often. In the fridge, your leftovers will last about 3 to 5 days. If you want to keep them longer, consider freezing. When frozen, they can last up to 3 months. Just make sure to use freezer-safe containers. When ready to eat, thaw them in the fridge overnight before reheating. Enjoy your healthy meal again with ease! Roasted vegetables pack a punch of nutrients. Each veggie brings its own benefits. For example, red bell peppers are high in vitamin C. Brussels sprouts are great for fiber and vitamin K. Zucchini and squash offer hydration and antioxidants. This meal is low in calories but high in vitamins. It gives you energy without filling you up too much. Quinoa is a superfood for many reasons. It is rich in protein. In fact, it has all nine essential amino acids. This makes it a great choice for vegetarians. Plus, quinoa is gluten-free. This means it fits into many diets. It helps keep you full and satisfied while adding texture. This dish is perfect for a balanced diet. It includes a variety of veggies and quinoa. This makes it nutrient-rich and hearty. You can easily adjust it for other diets too. Add more protein by including beans or nuts. It fits well into vegan, vegetarian, and gluten-free diets. So, anyone can enjoy it! Check out the Full Recipe for all the details. You can easily swap out veggies to match your taste. Try using: - Carrots, sliced - Sweet potatoes, cubed - Broccoli florets - Cauliflower, chopped - Eggplant, diced Mix and match to find your favorite combo. Each vegetable brings its own flavor and texture. This way, your bowls stay exciting and fresh. Yes, you can prep your Balsamic Roasted Veggie Bowls in advance. Here’s how: - Chop the veggies and store them in the fridge for up to 2 days. - Make the balsamic mixture and keep it in a separate container. - Cook the quinoa and store it in the fridge for 3-5 days. When you’re ready, just roast the veggies and combine everything. This method saves time and keeps your meals healthy. You can pair these bowls with various sides or proteins. Consider serving with: - Grilled chicken or tofu for added protein - A side salad for extra crunch - Hummus or tzatziki for dipping These pairings enhance flavors and make your meal more balanced. Enjoy mixing and matching to find your perfect plate! This blog post covers how to make delicious Balsamic Roasted Veggie Bowls. We discussed the best fresh vegetables, tasty flavorings, and options for adding quinoa and feta cheese. I shared easy step-by-step instructions, helpful tips, and ways to store leftovers. These bowls are not only tasty but also healthy, making them perfect for any diet. Remember, you can customize the veggies to suit your taste. Enjoy creating your own version of this colorful dish and savor all its benefits!

Balsamic Roasted Veggie Bowls

Experience the vibrant flavors of Balsamic Roasted Veggie Bowls that are both delicious and nutritious! This easy recipe combines colorful vegetables with a tangy balsamic dressing, served over fluffy quinoa for a healthy meal. Perfect for meal prep or a cozy dinner, these bowls are customizable and can be topped with feta for an extra kick. Click to discover the full recipe and bring this delightful dish to your table!
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Ingredients
  

1 red bell pepper, diced

1 zucchini, sliced

1 yellow squash, sliced

1 red onion, chopped

2 cups Brussels sprouts, halved

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon thyme

Salt and pepper to taste

1 cup quinoa, cooked

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the diced red bell pepper, sliced zucchini, yellow squash, chopped red onion, and halved Brussels sprouts.

      In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, thyme, salt, and pepper.

        Pour the balsamic mixture over the vegetables and toss until everything is well coated.

          Spread the vegetables evenly on a baking sheet lined with parchment paper.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and caramelized.

              While the vegetables are roasting, cook the quinoa according to package instructions.

                Once everything is cooked, assemble the bowls by placing a scoop of quinoa at the bottom, topped with the roasted veggies.

                  Sprinkle with crumbled feta cheese (if using) and garnish with fresh parsley.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4