⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Broccoli florets
• 1/2 cup, chopped Bell peppers (any color)
• 1/4 cup, sliced Red onion
• 1/2 cup, chopped Zucchini
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted. Don't skip this step!
2. Wash and prep your veggies. Peeling isn't always necessary, but I find it helps with even cooking. Cut everything into roughly 1-inch pieces—consistency is key to even roasting. Trust me on this one, my first attempt wasn't so pretty!
3. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Make sure every piece is nicely coated. Seasoning is where the magic happens, so don't be shy!
4. Spread the veggies in a single layer on a large baking sheet. Don't overcrowd the pan, or they'll steam instead of roast, resulting in mushy disappointment.
5. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Keep an eye on them, and if some veggies are cooking faster than others, you might want to gently move them around the pan.
6. While the veggies are roasting, whisk together the balsamic vinegar, honey, and Dijon mustard in a small bowl. This makes the incredible balsamic glaze; it's what elevates this salad to a whole new level!
7. Once the vegetables are roasted, transfer them to a large serving bowl. Let them cool slightly before adding the balsamic glaze. It's a little less messy that way.
8. Drizzle the balsamic glaze over the roasted vegetables and toss gently to combine. Don't be too rough, or you'll end up with broken veggies.
9. Taste and adjust seasoning as needed. Maybe add a pinch more salt or pepper, or even a dash of red pepper flakes for a little kick! You do you!
10. Serve immediately, or chill for later. This salad is great both warm and cold. I personally think it tastes better the next day, after the flavors meld together but hey, fresh is always good too!

📝 Notes

• Feel free to add other vegetables like carrots, asparagus, or mushrooms.
• For a richer flavor, use a high-quality balsamic vinegar.
• If you don't have honey, maple syrup works well as a substitute..