Quick and easy oven roasted vegetables with a summery lemon balsamic honey herb marinade. These veggies pair perfectly with grilled or pan-seared fish and meat, in nourishing bowls, wraps and fit perfectly into your meal prep routine.
Preheat the oven to 200°C/ 400°F. Wash the vegetables thoroughly, clean the mushrooms. Cut the zucchini and eggplant in half lengthwise and slice them thinly, quarter the mushrooms and cut the broccoli into florets. Peel the onion and cut it into strips, peel the garlic cloves. Put everything on a baking tray together with the tomatoes.
Marinade
Mix the oil, balsamic vinegar, honey, and lemon juice well, add some salt and seasonings.
Cook in the Oven
Pour the marinade over the vegetables and use your hands to toss. Then place in tray in oven for 20 to 25 at 200°C/ 400°F.