Herb Roasted Vegetables with Balsamic Reduction
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables—cauliflower, zucchini, cherry tomatoes, and red onion—dressed in olive oil and herbs, finished with a balsamic reduction. Savory, sweet, and tangy all at once.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 cup cauliflower florets
- 1 zucchini (quartered and sliced)
- 1 small red onion (halved and sliced (or 1/2 large))
- 1 cup cherry tomatoes (halved)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme leaves
- kosher salt (to taste)
- black pepper (to taste)
- 1/4 cup balsamic vinegar
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 327mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 18mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.