Marinated Roasted Veggies

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
marinated veggies

Marinating your vegetables before roasting them adds extra flavor without adding any of the guilt. This Marinated Veggies recipe is so yummy that we guarantee it’ll quickly become a guilt-free staple to all your summer meals.

Picking out the right ingredients is always important when making a recipe and picking out fresh and ripe veggies is extra important in ensuring this flavor-filled side dish reaches its full potential. No time to grab fresh veggies at the store? No problem! Having a stash of fresh veggies right when you need them isn’t something we all have time for. So if you’re buying your produce ahead of time, check out these 10 Grocery Storage Tips to Make Your Food Last Longer to make sure you’re getting the most out of your grocery store trips.

Once your countertops are covered in broccoli, red onion, cherry tomatoes, bell pepper and zucchini, it’s time to slice and dice! After all the veggies are chopped, it’s time to whip up the marinade. Whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic and black pepper.

Once the veggies and marinade are ready, grab a large bowl and place everything into it. Let the vegetables marinade for at least a few hours. Finally, you have the option of either roasting them over the grill or in the oven. On the grill, they’ll need about 15 to 20 minutes, and the oven will take 35 to 40 minutes. Regardless, we know your Marinated Veggies will be delicious!

If you’re worried about your summer meals derailing your healthy diet and hard work, download our tracking app, NuMi, to make your summer goals so much easier. Keeping track of your daily food intake with the help of NuMi can increase weight loss results, so be sure to log each servings of these delicious Marinated Veggies in the NuMi app!

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Servings: 6

Calories per Serving: 77

On Nutrisystem, Count As: 1 Vegetable and 1 Extra


  • 2 cups broccoli florets
  • ½ red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1 bell pepper, cut into chunks
  • 1 zucchini, cut in half lengthwise and then in 1-inch slices
  • Marinade
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • ¼ tsp. black pepper


  1. Whisk together marinade ingredients in a small bowl.
  2. In a large bowl, add in all the vegetables. Pour in the marinade and toss to combine. Cover and marinade in the refrigerator for a few hours or overnight.
  3. When it is time to roast the vegetables, preheat grill or oven (to 400 F). Pour vegetables into pan and cook until charred (15-20 minutes on the grill and 35-40 minutes in the oven).
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