Baked Zucchini & Veggies is a vibrant, wholesome side dish that celebrates the natural flavors of fresh vegetables. Roasted in balsamic vinegar and herbs, this dish is perfect for pairing with almost any meal—from grilled meats to pasta or grain bowls.

Why You’ll Love This Recipe

• Simple to prepare with everyday vegetables

• Bursting with flavor thanks to balsamic and thyme

• Naturally vegan, gluten-free, and low in calories

• Roasts quickly for a hands-off side dish

Ingredients

• 1 zucchini, sliced and quartered

• 1 yellow squash, sliced and quartered

• 2 cups broccoli florets

• ½ red onion, chopped

• 1 bell pepper, chopped

• 5 oz mushrooms, halved or quartered

• 2 tbsp balsamic vinegar

• 2 tbsp avocado oil

• 1¼ tsp thyme

• Salt and pepper to taste

Directions

Prep Time: 10 minutes
Baking Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Calories: Approximately 120 kcal per serving

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine zucchini, yellow squash, broccoli, red onion, bell pepper, and mushrooms.

3. Drizzle balsamic vinegar and avocado oil over the vegetables. Sprinkle thyme, salt, and pepper. Toss to coat evenly.

4. Spread the vegetables evenly on the prepared baking sheet.

5. Bake for 20–25 minutes, stirring once halfway through, until tender and caramelized.

6. Remove from the oven and let cool slightly before serving.

Serving Ideas

• Serve alongside grilled chicken, steak, or tofu

• Toss with cooked quinoa or brown rice for a plant-based bowl

• Add to pasta or salads for extra nutrition and flavor

• Use as a topping for baked potatoes or flatbreads

Tips & Variations

• Change up the veggies: Try carrots, cauliflower, cherry tomatoes, or Brussels sprouts

• Add cheese: Sprinkle with crumbled feta or grated Parmesan after roasting

• Make it spicy: Add a pinch of crushed red pepper or chili flakes before baking

• Double the batch: These vegetables store well and reheat beautifully for lunch

Frequently Asked Questions

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for caramelization, but you can use frozen if thawed and patted dry first.

How do I prevent soggy roasted veggies?

Spread them out on the baking sheet in a single layer and avoid overcrowding. This allows them to roast instead of steam.

Can I use olive oil instead of avocado oil?

Yes, olive oil works well in this recipe and adds a nice flavor.

What’s the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best texture.

Can I add protein to this dish?

Absolutely. Add chickpeas before roasting or serve with grilled meats or tofu.

Final Thoughts

Baked Zucchini & Veggies is an easy, adaptable recipe that brings out the best in seasonal produce. With minimal prep and big flavor, it’s a go-to side dish you’ll want to make again and again. Whether served hot out of the oven or enjoyed as leftovers, this dish is proof that simple ingredients can shine with the right preparation.