I love the way marinated roasted vegetables turn out.
The depth of flavor is incredible and because they’re roasted, once the prep work is done, you put them in the oven and walk away. Easy peasy.

So, when I noticed that peppers were on sale at the grocery store, I decided to adapt the recipe for Rainbow Veggie Skewers from Ali’s blog Gimme Some Oven. I do recommend checking out her recipe for the skewers, because they are beautiful, and her blog is very good.

Roasted Marinated Vegetables
Print Recipe
Roasting vegetables brings out their natural sweetness and intensifies their flavor. You can serve roasted vegetables as is, but I like to marinate them to add even more flavor.
Servings Prep Time
4 side dishes 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4 side dishes 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Marinated Vegetables
Print Recipe
Roasting vegetables brings out their natural sweetness and intensifies their flavor. You can serve roasted vegetables as is, but I like to marinate them to add even more flavor.
Servings Prep Time
4 side dishes 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4 side dishes 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Vegetables
  • 6 small red potatoes halved
  • ½ red pepper cored and sliced along the ribs, and then cut in half.
  • ½ yellow pepper cored and sliced along the ribs, and then cut in half.
  • ½ orange pepper cored and sliced along the ribs, and then cut in half.
  • ½ yellow zucchini halved and sliced ¼" thick
  • ½ green zucchini halved and sliced ¼" thick
  • 12 cherry tomatoes
Marinade
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic minced
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp dried oregeno
  • 1 tsp dried basil
Servings: side dishes
Instructions
  1. Preheat oven to 425°.
  2. Bring a medium pot of water to a boil. Add the halved red potatoes and cook until fork tender, about 10 minutes. Drain and rinse in cold water.
  3. Prep the remaining vegetables and combine with the par cooked potatoes in a gallon size Ziplock® bag.
  4. Whisk together the marinade ingredients and add to the vegetables. Let sit at room temperature for at least 15 minutes and as long as 1 hour.
  5. Put vegetables on foil lined baking sheet and roast in oven for 20 minutes.
  6. Remove from oven and serve immediately.
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