Recipe: Roasted vegetables

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

cherry tomatoes

🥗Healthier: sliced regular tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and still provide good flavor.

Wash all the vegetables thoroughly.

Cut the zucchini and squash into about one-inch pieces.

Cut the cherry tomatoes in half.

Trim the ends of the asparagus or let them break naturally to use the tender tops.

Preheat the oven to 425°F (220°C).

Measure out 1 tablespoon of oil for every 2 cups of vegetables and drizzle it over the chopped vegetables.

Stir the vegetables to coat them well with the oil.

Arrange the vegetables evenly on a baking sheet lined with parchment paper.

Sprinkle about 1/4 teaspoon of salt and black pepper over the vegetables.

Stir the vegetables again to ensure the seasoning is evenly distributed.

Place the baking sheet in the oven and roast for about 15 minutes.

Check the tenderness of the vegetables after 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary