Oil Free Rainbow Roasted Vegetables

Serves: 4

This recipe is the perfect side dish! I also love to eat these oil free rainbow roasted vegetables with brown rice and some soy sauce or tamari.

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1 2/3 cups chopped red bell peppers (250 g)
2 cups chopped carrots (250 g)
1 1/3 cups chopped yellow bell peppers (200 g)
1 2/3 cups chopped zucchini (250 g)
1 cup broccoli florets (100 g)
1 cup chopped red onion (200 g)
1 tablespoon dried thyme
balsamic vinegar to taste


Preheat the oven to 390 ºF or 200 ºC.

Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.

Bake for about 25 minutes or until the vegetables are cooked.

Source: simpleveganblog.com

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