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Jamie Oliver Balsamic Roasted Vegetables

Jamie Oliver Balsamic Roasted Vegetables
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Jamie Oliver’s balsamic roasted vegetables are vegetables tossed with olive oil and balsamic vinegar, then roasted until tender, caramelised, and flavorful.

Ingredients

Scale

    • 2 carrots (cut into chunks)

    • 1 zucchini (sliced)

    • 1 red bell pepper (cut into pieces)

    • 1 red onion (cut into wedges)

    • 1 small eggplant (cubed)

    • 250g cherry tomatoes

    • 3 tablespoons olive oil

    • 2 tablespoons balsamic vinegar

    • Salt and black pepper (to taste)

Optional additions:

    • Garlic cloves

    • Fresh rosemary or thyme

    • Chili flakes

    • Crumbled feta cheese

Instructions

Step 1: Preheat the Oven Properly

Preheat your oven to 220°C (430°F). High heat helps vegetables roast rather than steam and creates better caramelization.

Step 2: Prepare the Vegetables Evenly

Wash and chop all vegetables into similar-sized pieces. Consistent sizes help everything cook at the same pace.

Step 3: Season Before Roasting

Place vegetables in a large bowl. Add olive oil, salt, pepper, and toss until coated evenly.

Step 4: Arrange in a Single Layer

Spread the vegetables across a large baking tray. Avoid overcrowding because packed vegetables release steam instead of roasting.

Step 5: Roast the Vegetables

Bake for 25–30 minutes, turning halfway through for even color and texture.

Step 6: Add the Balsamic Vinegar

Remove the tray from the oven and drizzle balsamic vinegar over the vegetables. Toss lightly to coat.

Step 7: Finish Roasting

Return to the oven for another 8–10 minutes until glossy and lightly caramelized.

Step 8: Rest and Serve

Allow the vegetables to rest for a few minutes before serving so the flavors settle.

Find it online: https://jamieolivereats.uk/balsamic-roasted-vegetables/