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Balsamic roasted vegetables and rosemary on a white platter and blue tablecloth.
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5 from 1 vote

Balsamic Roasted Vegetables with Rosemary, Artichokes & Zucchini

Serve these Balsamic Roasted Vegetables alongside roasted chicken or pot roast. Easy, healthy and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes
Cuisine: American
Keyword: Vegetarian
Servings: 6 Servings
Calories: 84kcal


  • 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.


Inspired by a Bon Appetit Magazine recipe.


Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 422mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 53mg | Calcium: 32mg | Iron: 0.9mg