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–+ servings
Peacock Vegetables
Peacock Vegetables is a vibrant and colorful roasted vegetable medley, named for its eye-catching combination of reds, yellows, and greens. This dish showcases fresh summer produce like zucchini, sweet peppers, and squash, tossed in a flavorful balsamic-herb dressing and roasted to tender-crisp perfection. It’s a favorite side dish for its simplicity, bold colors, and bright, tangy flavor that pairs well with grilled meats, pasta, or grain bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6
Calories 79 kcal

Ingredients
  

  • 2 red onions (medium, cut into eighths)
  • 2 yellow squash (medium, cut into ½-inch thick slices)
  • 2 zucchini (medium, cut into ½-inch thick slices)
  • 3 peppers (red, yellow, or green, cut into ½-inch strips)
  • 4 cloves garlic (thinly sliced)
  • 2 tbsp fresh parsley (chopped )
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

Step 1: Prep Vegetables

  • Cut onions into eighths. Slice squash, zucchini, and bell peppers into ½-inch pieces. Thinly slice garlic.

Step 2: Combine in Pan

  • Place all chopped vegetables and garlic into a 13" x 9" baking dish.

Step 3: Mix Dressing

  • In a screw-top jar, combine parsley, balsamic vinegar, olive oil, oregano, salt, and pepper. Shake well to mix.

Step 4: Toss and Bake

  • Pour the dressing over the vegetables. Toss to coat evenly.

Step 5: Roast

  • Bake in a preheated 425°F oven for about 25 minutes, stirring twice, until vegetables are tender-crisp.

Tips

  • Add cherry tomatoes during the last 10 minutes of roasting for extra sweetness.
  • Use fresh oregano instead of dried for brighter flavor (triple the amount).
  • Add a pinch of crushed red pepper for light heat.
  • Substitute rosemary or thyme for oregano for a different Mediterranean profile.
  • Toss vegetables with Parmesan after cooking for a savory finish.
  • Add mushrooms or eggplant to increase umami.
  • Use a mix of colorful bell peppers for a more vibrant presentation.
  • Serve over couscous, quinoa, or pasta to make it a full meal.
  • Drizzle with extra balsamic reduction before serving for richer flavor.
  • Roast on convection setting if available for extra caramelization.

Nutrition

Calories: 79kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 41mgPotassium: 532mgFiber: 3gSugar: 7gVitamin A: 601IUVitamin C: 76mgCalcium: 48mgIron: 1mg
Keyword balsamic veggies, easy vegetables, healthy side dish, Mediterranean vegetables, roasted vegetables, sheet pan veggies
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