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!