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–+ servings
Servings: 8

Easy Roasted Vegetables

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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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