Photo of Balsamic Roasted Vegetables by WW

Balsamic Roasted Vegetables

Points® value
Total Time
40 min
15 min
25 min
These Italian-inspired veggies are super as a side dish or chopped up and served over pasta. There's nothing like the presentation and texture of perfectly roasted vegetables. This recipe calls for zucchini, eggplants, and grape tomatoes that are flavoured with balsamic vinegar, olive oil, garlic, and fresh rosemary and oregano. Feel free to throw in other veggies you're trying to use up too, such as onions, bell peppers, Brussels sprouts, or broccoli. And if you'd rather use other herbs, like parsley, mint, or cilantro, try those as well. You'll love how versatile this recipe is, and how easy it is to make (and clean up afterward!).


Cooking spray

4 spray(s)

Balsamic vinegar

3 tbsp(s)

Olive oil

2 tbsp(s)


4 clove(s), large, minced

Fresh oregano

1 tbsp(s), leaves, chopped


1 tsp(s), chopped

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)


2 medium, cut into 2.5-cm (1-in) chunks


2 medium, cut into 2.5-cm (1-in) chunks

Grape tomatoes

2 cup(s)

Fresh basil

2 tbsp(s), fresh, chopped


  1. Preheat oven to 220°C (425°F). Coat two rimmed baking sheets with cooking spray; set aside.
  2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
  3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
  4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
  5. Serving size: 1 cup