Jump to recipeRoast for about 25 minutes or until vegetables are crisp-tender, stirring once
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Easy Roasted Vegetables
Many of our readers know that I absolutely adore roasted vegetables – once I discovered roasted vegetables as a cooking method in my early 30’s I started eating A LOT more vegetables every day…because THEY’RE JUST SO TASTY!
So here’s another EASY and DELICIOUS variation for you to make and serve alongside your dinner tonight. These veggies are excellent for meal prep and stay good in the fridge for 4-5 days.
Question: What is THE BEST way to prepare our vegetables for the most nutritional value?
My Answer: The VERY best way to prepare and eat your vegetables is the one that you actually ENJOY! To get the most veggies in each day consistently, you’ve REALLY got to enjoy them!
âž¡ï¸ Vegetables Explained
8 servings
Ingredients:
- 2 medium red onions, cut into eighths
- 2 medium zucchini, cut into 1/2-inch-thick slices
- 2 red or yellow peppers, seeded and cut into chunks
- 2 large poblano peppers, seeded and cut into chunks
- 1 small eggplant, chopped
- 4 cloves fresh garlic, sliced
- a small handful of fresh parsley, chopped
- 1 Tbsp olive oil or avocado oil
- 1 Tbsp high-quality balsamic vinegar
- 2 tsps Italian seasoning
- sea salt and ground black pepper, to taste
Instructions:
Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
Chop your veggies.
Place them onto your prepared baking sheet.
Drizzle the veggies with oil and vinegar. Sprinkle with Italian seasonings, sea salt, and pepper.
Using your clean hands, toss to combine well, then arrange everything into a single layer as shown.
Roast for about 25 minutes or until vegetables are crisp-tender, stirring once
halfway through.
Enjoy!
Rachel
Ingredients
- 2 medium red onions, cut into eighths
- 2 medium zucchini, cut into 1/2-inch-thick slices
- 2 red or yellow peppers, seeded and cut into chunks
- 2 large poblano peppers, seeded and cut into chunks
- 1 small eggplant, chopped
- 4 cloves fresh garlic, sliced
- a small handful of fresh parsley, chopped
- 1 Tbsp olive oil or avocado oil
- 1 Tbsp high-quality balsamic vinegar
- 2 tsps Italian seasoning
- sea salt and ground black pepper, to taste
Instructions
- Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
- Chop your veggies and place them onto your prepared baking sheet.
- Drizzle the veggies with oil and vinegar. Sprinkle with Italian seasonings, sea salt, and pepper.
- Using your clean hands, toss to combine well, then arrange everything into a single layer as shown.
- Roast for about 25 minutes or until vegetables are crisp-tender, stirring once
- halfway through.
- Enjoy!
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