Honey Balsamic Roasted Vegetables

A wooden serving bowl of honey balsamic roasted vegetables.

Most of us don’t have time for complicated recipes and a long list of ingredients on a busy weeknight, but that doesn’t mean we should have to sacrifice our healthy lifestyle or taste.  This easy recipe for Honey Balsamic Roasted Vegetables checks all the boxes.

Zucchini, squash, peppers and grape tomatoes on a sheet pan.

Use whatever vegetables you have on hand.  I had zucchini, squash and peppers – but eggplant, mushrooms and onions would work well too.  Roughly chop them into bite sized pieces and toss the veg on a large sheet pan.

honey balsamic dressing for the vegetables.

The coating is equal parts balsamic vinegar and honey with a few tablespoons of olive oil.  I used a large clove of garlic as well.

Dressing the vegetables with the honey balsamic marinade.

Toss the veg in the dressing and spread it out onto a single layer.  Roast for 20 minutes, stirring halfway through.

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The roasted vegetables hot from the oven.

The vegetables retain their shape and  firm texture while soaking up the slightly sweet dressing.   Let the vegetables cool to about room temperature while you cube the mozzarella and chiffonade (fancy for thinly slice) the basil.

Adding mozzarella cheese to the roasted vegetables.
Adding chiffonade of basil to the roasted vegetables.

Toss the mozzarella and basil with the cooled veg and serve.  This easy, healthy, delicious side dish is really great with anything — chicken, fish, beef, pork, lamb, seafood – you name it.

Serving the honey balsamic roasted vegetables as a side dish.

More roasted vegetables you’ll love:

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Serving the honey balsamic roasted vegetables in a bowl.
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5 from 7 votes

Honey Balsamic Roasted Summer Vegetables

This easy sheet-pan recipe takes advantage of what’s fresh in the Farmer’s Markets now!  
Author: Lisa Lotts
Course Side Dish
Cuisine American
Keyword roasted vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 medium zucchini cut into 1/2″ half moons
  • 1 medium yellow squash cut into 1/2″ half moons
  • 1 sweet bell pepper cut into 1/2″ pieces
  • 2 cups assorted cherry tomatoes
  • 1 cup fresh mozzarella packed in water cut into 1/2″ chunks
  • ¼ cup basil thinly sliced into chiffonade

For Dressing

  • 1 large clove garlic minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • grind black pepper


  • Preheat the oven to 400°. 
  • In a small bowl, whisk together the garlic, vinegar, honey, olive oil, salt and pepper.  Set aside.
  • Place the cut zucchini, squash and bell pepper on the sheet pan.  Add whole cherry tomatoes.  Drizzle dressing over the vegetables and toss to coat.  Spread the vegetables into a single layer and cook for 10 minutes in the oven.  Remove the pan from the oven, toss the vegetables with a spatula and return to the oven.  Roast vegetables for an additional 10-15 minutes or until they are softened, but there’s still a juiciness at the bottom of the sheet pan. When vegetables are done, remove from oven and let come to room temperature.  
  • Transfer the vegetables to a medium bowl and add the mozzarella and basil. Toss to combine and serve at room temperature.


Recipe can be doubled.


Calories: 204kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 336mg | Potassium: 502mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1760IU | Vitamin C: 72.4mg | Calcium: 167mg | Iron: 1.2mg

More Sublime Veg:

Don’t Forget To “Pin It” For Later!

A quick, easy, healthy side dish recipe w/ fresh roasted vegetables & bites of mozzarella! Honey Balsamic Roasted Vegetables are better than any frozen blend!

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  1. 5 stars
    I can’t resist a plate of veggies like that and I love how you infused them with Balsamic Vinegar! Brilliant! I’ll absolutely make this!

    1. I love veg too and the honey-vinegar combo makes it sweet and tangy!

  2. At one time I wasn’t so sure about balsamic, but then I got used to. These roasted vegetables looks so light and colourful, very much healthy too.