Clean-Eating Roasted Vegetables Recipe Is the Perfect Healthy Easter Side Dish Vegetables Side Dishes

"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."

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 to 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
• 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.
3. Roast in a preheated 425-degree F oven for about 25 minutes or until vegetables are crisp-tender, stirring halfway through cooking.

Photos: Clean Food Crush

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