Betty's Italian balsamic glazed roasted veggies

Betty Bramanis


Sweet, tangy and delicious Italian vegetables oven roasted - perfect for grilled meats, as a vegetarian meal served with couscous OR let cooled for as a topping for brushetta. I like this dish served warm or at room temp.

Please note - this recipe looks like a lot to begin with, but it reduces by 50% after cooking. I normally make 2 trays and keep the left overs to the following day to put on Italian sandwiches.


☆☆☆☆☆ 0 votes

about 5 or 6 as a side dish
15 Min
45 Min


  • ·
    3 capsicums/peppers any colour
  • ·
    2 large zucchini
  • ·
    1 punnet of cherry tomatoes
  • ·
    1 large spanish onion
  • ·
    2 tablespoons prepared baslamic glaze
  • ·
    2 tablespoons olive oil

How to Make Betty's Italian balsamic glazed roasted veggies


  1. Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.
  2. Wash and roughly chop all the vegetables, taking the seeds out the capsicum/peppers and peeling the onion. Place the veggies in the tray, pour over oil and toss well.
  3. Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.

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