Imagine a dish so vibrant, so bursting with color and flavor, that it makes healthy eating feel like a gourmet experience! These oil-free rainbow roasted vegetables are not just a side dish—they're a nutritional masterpiece that will revolutionize your meal prep. With zero added oils and a rainbow of fresh vegetables, this recipe proves that eating clean can be absolutely delicious and visually stunning.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 cups broccoli florets
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash and prepare all vegetables: dice the red and yellow bell peppers, slice the zucchini into half-moon shapes, chop the red onion, and break the broccoli into evenly sized florets.
- Spread all the chopped vegetables evenly across the prepared baking sheet, ensuring they are in a single layer without overcrowding to allow proper roasting.
- Drizzle balsamic vinegar over the vegetables, then sprinkle salt and freshly ground black pepper to taste. Use your hands or a spatula to gently toss and coat the vegetables evenly.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring or flipping the vegetables halfway through to ensure even caramelization.
- Remove from oven when vegetables are tender and have slight char marks, with edges becoming crispy but not burnt.
- Let the roasted vegetables rest for 2-3 minutes after removing from oven, then transfer to a serving platter.
- Serve immediately as a side dish, over grain bowls, or as part of a plant-based meal.
Tips
- Ensure even cutting: Chop vegetables into similar-sized pieces to guarantee uniform roasting and prevent some pieces from burning while others remain undercooked.
- Use parchment paper or silicone mat: This prevents sticking and helps achieve those perfect crispy edges without using oil.
- Don't overcrowd the baking sheet: Give your vegetables breathing room to roast properly. Use two sheets if needed.
- High heat is key: Roasting at 425°F helps caramelize vegetables and develop deep, rich flavors.
- Stir midway: Flipping vegetables halfway ensures even browning and prevents burning.
- Experiment with seasonings: While balsamic vinegar is delicious, try different herbs and vinegars to keep the recipe exciting.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 11g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
