Balsamic roasted vegetables with fresh rosemary are an easy and delicious side dish any time of the year.
Easter is only two days away and the excitement level is reaching epic proportions. Plans for the traditional feast are made…ham with a brown sugar glaze and studded with cloves, roasted potatoes (or maybe scalloped ones if we run a couple of extra miles first) and a vegetable side dish, such as these easy roasted vegetables (zucchini, yellow squash, artichokes, red bell pepper and onion) that are infused with the flavors of balsamic vinegar and rosemary. Of course, I am under no illusions that the excitement has anything to do with my cooking. A large fuzzy bunny with access to mounds of chocolate eggs and jellybeans is the true star of the day.
Our morning always starts with the annual search for the Easter baskets. Yes, that sneaky Easter Bunny likes to hide those baskets in the most unexpected places. We’ve found them tucked behind potted plants, on top of cabinets and even in the dryer (thank goodness we didn’t turn it on). Then it’s on to breakfast. Since we are true traditionalists, breakfast ALWAYS involves hot cross buns – traditional or my new version with dark chocolate and dried cherries. And then, the grand finale…the pièce de résistance, if you will. The Easter egg hunt.
Springtime in Utah throws us for a loop at times. Often the eggs are tucked away amongst the tulips and daffodils, but sometimes we find ourselves digging through mounds of powdery snow to find the pastel-colored eggs. Whatever the weather, that rascal of a bunny likes to make things challenging. Last year several eggs were tucked away at the tippy-top of the outdoor play set. My youngest son (T) wasn't deterred. That boy is a climber and he was not going to be foiled by a rabbit.
Leftovers of these roasted veggies can be stored in the fridge for up to 24 hours and used in pasta salads, sandwich wraps (slice them thinly) and even frittatas.
Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
Toss gently with salt and pepper.
Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
Serve warm or at room temperature.
Recipes using roasted vegetables:
Cookin' Canuck's Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread or Dip
Use Real Butter's Roasted Vegetable Quiche
Two Peas and Their Pod's Stacked Roasted Vegetable Enchiladas
Barbara Bakes' Roasted Vegetable Frittata
Cafe Fernando's Penne with Roasted Vegetables
Balsamic Roasted Vegetables with Rosemary, Artichokes & Zucchini
- 2 medium zucchini about 1 pound, cut into 1-inch thick rounds
- 2 medium yellow squashes about 1 pound, cut into 1-inch thick rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 large yellow onion cut into 1-inch pieces, with root left intact
- 1 can 14 ounce artichoke hearts (packed in water), cut in half
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup liquid from artichoke can
- ¼ cup balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh rosemary
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.
My husband and I loved this recipe! Even the leftovers were tasty. I can't decide which I like better--this recipe or the Grilled Squash, Tomatoes, and Feta Cheese Salad. Both are winners!
Dara (Cookin' Canuck)
Jo Lynn, I'm so glad you enjoyed it! That grilled squash recipe is one of my favorites, too.
Kiran @ KiranTarun.com
I need to make this ASAP -- balsamic makes everything tastes extra special 🙂
Becky at VintageMixer
pinning this one to my spring recipes board. love the simple freshness of this dish!
Amber @ The Cook's Sister
Yum! These roasted veggies look fantastic! Happy Easter!
I have been looking for a way to use some canned artichokes that did not involve making a dip - this is exactly what I was looking for! TYVM - will definitely be trying this out.
Barbara | Creative Culinary
Absolutely my favorite way to prepare veggies; or at least right up there with grilled. I could forgo the ham; pass that platter please!
Dara, just wanted to drop by and say you are the best!! I would love to have this dish any day not just the holidays! Happy Easter my friend!!
Never thought to roast artichokes! YUM!
This looks so good!
I love my vegetables and have recently started to roast them.
I love it!
Thanks for sharing.
Awww...your Easter sounds fantastic 😀 Oh and I'll be needing a plate of veggies please.
Love the veggie platter, make 2 for me please 🙂
Roasted veggies are my favorite! Happy Easter to you and your family!
These vegetables look delicious!! I love how roasting browns the veggies and gives that glorious crispy outside! Happy Easter to you and the family!!!
our rosemary somehow made it through the entire winter and i'm quickly getting addicted again. this sounds so delicious! i love the artichokes in the mix, too.
Emilie @ Emilie's Enjoyables
The easter bunny ALWAYS hid our baskets, up until we left for college 🙂 And I love roasted veggies, these look like the perfect side dish for Easter dinner!
These sound perfect. Rosemary on roasted veggies is my favorite! Happy Easter to you and yours!
Katrina @ Warm Vanilla Sugar
These look so delicious! Lovely idea!
Blog is the New Black
What time does Easter dinner start? I'm coming over!