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In a small bowl, mix the Balsamic Marinade ingredients together. Set aside.
Preheat oven to 425 degrees Fahrenheit.
Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast. I actually split everything in the picture onto three different baking sheets to give them some space. You may even want to split them based on cooking them.
Pour the marinade over the veggies and rub them into the veggies. You can do this separately, or just mixed them all in. I kept mine separate for the pictures. Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies.
Roast the veggies according to their appropriate times. Remove from oven once roasted. Some of the veggies may looked blackened but they aren't burned: it's the balsamic vinegar.
Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes
Carrots & Onions: 25 minutes to 30 minutes (check at 25 minutes)