Menu
Balsamic Braised Pot Roast Balsamic Braised Pot Roast
Balsamic Roasted Chicken Thighs with Root Vegetables Balsamic Roasted Chicken Thighs with Root Vegetables
Balsamic Chicken with Roasted Tomatoes Balsamic Chicken with Roasted Tomatoes
Balsamic Vegetable Salad Balsamic Vegetable Salad
Roasted Balsamic Red Potatoes Roasted Balsamic Red Potatoes
Roasted Balsamic Sweet Potatoes Roasted Balsamic Sweet Potatoes
Balsamic Chicken Pasta Balsamic Chicken Pasta
Balsamic Chicken Pasta Salad Balsamic Chicken Pasta Salad
Roasted Pepper Salad with Balsamic Vinaigrette Roasted Pepper Salad with Balsamic Vinaigrette
Balsamic Green Bean Salad Balsamic Green Bean Salad
Balsamic Chicken Fettuccine Balsamic Chicken Fettuccine
Baked Balsamic Chicken Baked Balsamic Chicken
Balsamic Roasted Sausage and Grapes with Linguine Balsamic Roasted Sausage and Grapes with Linguine
Balsamic Chicken and Peppers Balsamic Chicken and Peppers
Roasted Balsamic Brussels Sprouts with Pancetta Roasted Balsamic Brussels Sprouts with Pancetta
Roasted Balsamic Brussels Sprouts with Bacon Roasted Balsamic Brussels Sprouts with Bacon
Roasted Veggie Pasta Salad Roasted Veggie Pasta Salad
Balsamic Chicken Salad Balsamic Chicken Salad
Roasted Vegetable Pasta Salad Roasted Vegetable Pasta Salad
Roasted Asparagus with Balsamic Vinegar Roasted Asparagus with Balsamic Vinegar

Balsamic Roasted Vegetable Primavera

7 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

4 servings

Updated: Aug. 24, 2022
Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland
Balsamic Roasted Vegetable Primavera
Balsamic Roasted Vegetable Primavera Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 medium carrots, sliced
  • 2 medium zucchini, coarsely chopped (about 3 cups)
  • 1-2/3 cups cherry tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 8 ounces uncooked rigatoni or whole wheat rigatoni
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
  2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, use 2, cut into chunks, in place of the cherry tomatoes.
  • Don't be afraid to sprinkle additional fresh herbs just before serving. You'll be amazed at how they can perk up a dish.

    • Nutrition Facts

    1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.