Easy Roasted Rainbow Vegetables

Are you looking for an easy way to get a larger variety of vegetables into your diet—or are you simply tired of eating boring vegetables?

Roasting vegetables is one of my favorite ways to make them taste so much better. You get those delicious caramelized edges, the vegetables become naturally sweeter, and you can completely change the flavor depending on the herbs and seasonings you use.

This Roasted Rainbow Vegetables recipe combines cherry tomatoes, orange bell pepper, yellow squash, broccoli, and red onion with garlic, balsamic vinegar, herbs, and seasonings for a colorful side dish that goes with just about anything.

I also love adding balsamic vinegar because it gives the vegetables a little tang and extra flavor.

And while everything is roasting in the oven, you have plenty of time to prepare your favorite protein. That makes this an especially easy recipe for weeknight dinners or meal prep.

Why Eat a Rainbow of Vegetables?

Different colored vegetables provide different combinations of vitamins, minerals, antioxidants, and beneficial plant compounds.

Instead of relying on the same one or two vegetables every day, this recipe makes it easy to get several different colors onto your plate at once.

Here you're getting:

Red: Cherry or grape tomatoes

Orange: Bell pepper

Yellow: Yellow squash

Green: Broccoli and fresh herbs

Purple: Red onion

And most importantly, they actually taste good!

Roasted Rainbow Vegetables

Ingredients:

• 1 pint organic cherry or grape tomatoes

• 1 orange bell pepper, chopped

• 2 yellow squash, chopped

• 1 head organic broccoli, cut into florets with stems removed

• 1 small red onion, chopped

• 6 cloves garlic, minced

• ⅛ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 2 tablespoons Italian or Greek seasoning

• 2 tablespoons fresh dill or basil, chopped

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• Sea salt, to taste

• Black pepper, to taste

• Grated Parmesan cheese, optional

Directions:

1. Preheat the oven to 450°F.

2. Prepare the vegetables. Chop the bell pepper, yellow squash, broccoli, and red onion. Leave the cherry or grape tomatoes whole.

3. Season the vegetables. Place all of the vegetables in a large bowl. Add the minced garlic, olive oil, balsamic vinegar, Italian or Greek seasoning, fresh dill or basil, onion powder, garlic powder, sea salt, and black pepper.

4. Add Parmesan if desired. If you eat dairy and want to use Parmesan cheese, sprinkle it over the vegetables and toss everything together until evenly coated.

5. Spread onto a baking sheet. Arrange the vegetables in a single layer on a large baking sheet. Try not to overcrowd the pan so the vegetables roast instead of steam.

6. Roast for 20 minutes. Toss the vegetables halfway through cooking so they brown more evenly.

7. Serve warm. Taste and add additional sea salt, pepper, fresh herbs, or a small splash of balsamic vinegar if desired.

Make It Dairy-Free

The Parmesan cheese is completely optional, so this recipe is very easy to make gluten-free and dairy-free.

I actually think the vegetables have plenty of flavor without it because you're already getting so much from the balsamic vinegar, garlic, herbs, and seasonings.

If you want a cheesy flavor without dairy, you could also add a sprinkle of nutritional yeast after roasting.

Change Up the Vegetables

One of the best things about this recipe is that you don't have to make it exactly the same way every time.

Use whatever vegetables you have in the refrigerator.

Other vegetables that roast beautifully include:

• Brussels sprouts

• Cauliflower

• Zucchini

• Carrots

• Asparagus

• Mushrooms

• Sweet potatoes

• Green beans

Just keep in mind that harder vegetables like carrots and sweet potatoes may need more cooking time than softer vegetables like zucchini and tomatoes.

Make It a Complete Meal

These vegetables make an easy side dish for just about any protein.

Try pairing them with roasted chicken, salmon, shrimp, ground turkey, steak, or bison.

You could also serve them over quinoa or rice and add your favorite protein for an easy meal-prep bowl.

Make a large tray at the beginning of the week and you'll already have your vegetables prepared for several meals.

💡 Dr. Stephanie's Tip: Give your vegetables some room on the pan.

If you pile everything on top of each other, the moisture from the vegetables gets trapped and they'll steam instead of developing those delicious roasted edges.

Use your largest baking sheet—or divide the vegetables between two pans if necessary.

And don't be afraid of seasoning your vegetables. Healthy food doesn't have to be bland!

An Easy Way to Eat More Vegetables

You don't need complicated recipes to make vegetables taste good.

A little olive oil, balsamic vinegar, fresh garlic, herbs, and high heat can completely transform a basic tray of vegetables into a side dish you'll actually look forward to eating.

Make these Roasted Rainbow Vegetables for dinner, add your favorite protein, and save the leftovers for easy meals throughout the week.

Looking for more healthy recipes? You’ll find 93 of my favorite gluten-free and dairy-free recipes in my cookbook, with simple meals the whole family can enjoy. Get your copy here.