How to Make Oven-Roasted Vegetables Without Using Oil

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds tanginess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Cut the ends off the zucchini and regular squash, then cut them into chunks.

Cut the red bell pepper into quarters and add it to the bowl with the other vegetables.

Add salt and black pepper to the vegetables, ensuring to use a generous amount of black pepper.

Add dried oregano leaves, smushing them between your fingers to release their flavor.

Add a pinch of dried basil to the mixture.

Pour in about 1 tablespoon to 1.5 tablespoons of balsamic vinegar.

Zest a lemon using a microplane, being careful not to include the white part of the lemon.

Toss all the ingredients together to mix them well, using your hands or a spoon.

Spread the mixed vegetables into a baking pan.

Roast the vegetables in the oven at 400°F for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary