Best Roasted Vegetables Recipe Is a Colorful, Nutritious & Delicious Surprise For Thanksgiving High Fiber Recipes Vegetables Side Dishes Vegetarian Low Sodium Recipes Vegan Gluten-free Farm to Table Recipe

"Many of my readers know that I absolutely adore roasted vegetables," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Once I discovered roasted vegetables as a cooking method in my early 30s I started eating a lot more vegetables every day, because they're just so tasty! These veggies are excellent for meal prep and stay good in the fridge for four to five days."

To make these gluten-free, high-fiber roasted vegetables you will need red onions, zucchini, red or yellow peppers, poblano peppers, eggplant, fresh garlic, fresh parsley, olive oil, balsamic vinegar and Italian seasoning. 

Check out the health benefits of red onions, the health benefits of zucchini, the health benefits of bell peppers, the health benefits of eggplant and the health benefits of poblano peppers.

Serve the baked vegetables as a side dish with dinner or as a vegan or vegetarian lunch or dinner.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8

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 fresh parsley, chopped (about 1/4 cup)
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon high-quality balsamic vinegar
• 2 teaspoons Italian seasoning

Here's how to make it: 

1. Put the prepared vegetables onto a parchment paper-lined baking sheet.
2. Drizzle with the oil and vinegar. Sprinkle with the Italian seasoning, salt and pepper. Toss to combine and arrange in a single layer. (Feel free to change up the vegetables to suit your tastes.)
3. Roast in a preheated 425-degree F oven for about 25 minutes or until vegetables are crisp-tender, stirring halfway through cooking. Store any leftovers in an airtight container in the fridge. 

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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