Rainbow roasted veggies

These healthy rainbow veggies are an easy way to add color, tons of vitamins and flavors to your meal in one sheet pan. They are a fantastic side dish for chicken, beef, lamb or pork. You can omit the oil, if you want to. I always use a little bit of extra virgin olive oil. I have two variations. And both times I forgot to take a photo of the cooked veggies. Prep time and cook time are the same.

prep time 15 min     cook time 30 min
ingredients for 4 (option 1)
  • 2 sweet red peppers, chopped
  • 1 yellow bell pepper, chopped
  • 3-4 carrots,  cut into sticks
  • 2 onions, quartered
  • 2 zucchini, cut into rounds
  • 1 sweet potato, chopped
  • handful of parsley, dried rosemary and dried thyme
  • salt and pepper
  • 2-3 tablespoons extra virgin olive oil

1. Preheat oven to 200 C.

2. Place vegetables onto a baking sheet. Season with salt, pepper and herbs. Drizzle oil on top.

3. Bake for about 30 min until the vegetables are cooked but still a little bit crunchy.

ingredients for 4 (option 2)

  • 2 sweet red peppers, chopped
  • 1 eggplant, chopped
  • 4-5 carrots, cut into rounds
  • 350 g mushrooms, chopped
  • 2 red onions, quartered
  • 2 zucchini, chopped
  • dried herbs: thyme, rosemary, oregano
  • salt and pepper
  • 2-3 tablespoons extra virgin olive oil

Other than the above mentioned vegetables, you could choose some of these:

RED: tomatoes, beets, radishes

YELLOW: yellow beets

ORANGE: orange bell peppers, pumpkin, butternut squash

GREEN: green beans, asparagus, broccoli, brussels sprouts, snow peas

PURPLE: purple carrots, purple cabbage

You can also add potatoes, but I hardly ever mix potatoes with the veggies, instead I make a whole baking sheet of potatoes.

tip: try to make one layer of each vegetables, they will roast better.

BUON APPETITO!