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5 from 5 votes

Roasted Vegetables with Balsamic Glaze

Prep Time10 mins
Cook Time40 mins
Course: Side
Cuisine: Italian
Servings: 4
Author: Maggie Zhu


  • 1 zucchini 500 grams / 1 pound, seed removed, sliced
  • 1 200 grams / 0.5 pound bell pepper, chopped
  • 1 250 grams / 0.5 pound eggplant, sliced
  • 2 300 grams / 0.66 pound cups sliced pumpkin
  • sea salt and black pepper
  • olive oil to spray on the veggies
  • 1 tablespoon truffle infused balsamic glaze or normal balsamic glaze


  • Preheat oven to 220 degrees C (425 F).
  • Line a baking tray with aluminum foil and spray a thin layer of olive oil over the top of the foil.
  • Place vegetables on the baking tray in a single layer. Sprinkle salt and pepper over them, then spray another thin layer of olive oil on top.
  • Bake on the middle rack at 220 degrees C (425 F) for 35 to 40 minutes. Every 15 minutes, check the veggies and flip them, spraying extra oil on them if surface has turned dry.
  • Cook the veggies in batches if the baking tray is not big enough.
  • Right before serving, drizzle balsamic glaze over the veggies.
  • Serve warm or cold.