A simple, healthy, and delicious roasted vegetable recipe with an absolutely stunning presentation!
Oven-roasted vegetables are such a win in my book. Roasting already-delicious vegetables helps the flavors intensify, the colors deepen, the outsides slightly crisp, the caramelized sweetness action happens—and all this for throwing some chopped and seasoned vegetables in the oven! Talk about easy. I roast vegetables regularly…because of the reasons just stated. Duh. So when I came across a version of roasted vegetables lined up by color (found here) I knew I had to make it that night. It adds such an elegance and wow factor to an already crowd-worthy dish!
This is more of a beautiful food presentation idea than a true recipe, because it can be adapted in so many ways! I chose my favorite vegetables and spices, but there are tons of options based on your taste preferences. You could add fresh or dried herbs like rosemary, thyme, and dill, and switch up the veggies to what is in season or what your taste buds like. Here are some other veggie ideas:
Orange: orange bell pepper, sweet potato, butternut squash
Yellow: yellow bell pepper
Green: broccoli, sugar snap peas, green beans
Purple: purple potatoes, purple cauliflower
You also could mix veggie types within each color! For example, your green strip could have snap peas and zucchini, or broccoli and green beans. Unless you really dislike onion, I would definitely keep the red onion in your version. They become so sweet when caramelized, and really add great moisture and juiciness to the mix. Yum.
If you’ve never roasted vegetables before, you gotta give it a try! It is super simple. Scout’s honor. First, you cut the veggies to be similar sizes so that they cook evenly. If you are using carrots like I do, I would cut them a little smaller because carrots typically take the longest to cook. Then, you toss them in a little bit of olive oil, your favorite spices, and then line them up on a cookie sheet as seen below.
Quick tip: Make sure not to overcrowd the vegetables in the pan. You want an almost-single layer of veggies. If the pieces are on top of each other, the moisture from the ones below will get trapped and you will end up with steamed veggies instead of perfectly caramelized and roasted. Feel free to use two pans if needed and simply transfer to a single pan before serving.
I like to serve the veggies right on the cookie sheet to show off the beautiful presentation. Enjoy!
- 1 red onion
- 2-3 zucchini
- 2-3 yellow squash
- 4 carrots
- 2 red bell peppers
- 5 tsp olive oil
- 4 tsp salt
- 2 tsp pepper
- 4 tsp paprika
- 4 tsp garlic powder
- 4 tsp onion powder
- Preheat oven to 375 degrees.
- Cut the red onion into large chunks/wedges (as pictured above). Throw them in a bowl and toss with 1 tsp of olive oil, part of the salt, pepper, paprika, garlic powder, and onion powder until combined and the onions are nicely coated with the oil and spices. Lay out the onions in a nice line on a baking sheet, making sure they do not overlap too much (which would cause steaming instead of roasting).
- Repeat step one with each of the types of veggies (cut the zucchini, toss with olive oil and spices, arrange in a line next to the onion. Cut the squash…etc.). Make sure to cut them all similar sizes to help with even cooking. I cut the carrots a little smaller since they take the longest to cook.
- Roast in oven for about 25-35 minutes, until the veggies are cooked through and are slightly browned on the edges. Enjoy!
Recipe inspired by Simple Vegan Blog’s Oil Free Rainbow Roasted Vegetables.