Day 2 Dinner: Oil Free Rainbow Roasted Vegetables

• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 4

INGREDIENTS

• 1 2/3 cup chopped red bell peppers (250 g)
• 2 cups chopped carrots (250 g)
• 1 1/3 cup chopped yellow bell peppers (200 g)
• 1 2/3 cup chopped zucchini (250 g)
• 1 cup broccoli florets (100 g)
• 1 cup chopped red onions (200 g)
• 1 tbsp dried thyme
• Balsamic vinegar to taste

INSTRUCTIONS

1. Preheat the oven to 400 ºF or 200 ºC.
2. Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
3. Bake for about 25 minutes or until the vegetables are cooked.
4. Store the veggies in a sealed container in the fridge for 3 to 4 days.

OIL FREE RAINBOW ROASTED VEGETABLESThese oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It’s one of my favorite side dish recipes!


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To roast vegetables without oil is possible and they taste amazing. I used balsamic vinegar, but soy sauce, tamari and lemon or lime juice also work. If you’re on a diet or just trying to avoid oils, these oil free rainbow roasted vegetables are for you.
I try to eat as many different fruits and veggies as I can, I adore them and they nourish my body. I love these colorful rainbow veggies, they’re full of antioxidants and nutrients, but there’s no need to use so many vegetables, it’s totally up to you.
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 When I tried this recipe for the first time, I couldn’t believe it was oil-free, the veggies were so juicy and I only added the balsamic vinegar and dried thyme, but please feel free to add your favorite herbs and spices.


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This recipe is ridiculously easy to make, you just have to place the chopped vegetables onto a baking sheet, add dried thyme and balsamic vinegar to taste and bake for about 25 minutes or until they’re cooked. Besides, it’s the perfect side dish! I love to eat these veggies with brown rice and some tamari or soy sauce, but they’re also delicious with potatoes, pasta or quinoa.


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If you like these oil free rainbow roasted vegetables, check out these recipes: spicy roasted chickpeas, roasted pesto potatoes, roasted red pepper hummus, roasted patatas bravas and roasted veggies and baked tofu with quinoa.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!


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OIL FREE RAINBOW ROASTED VEGETABLES★★★★★
4.6 from 23 reviews
These oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It’s one of my favorite side dish recipes!

• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 4

INGREDIENTS

• 1 2/3 cup chopped red bell peppers (250 g)
• 2 cups chopped carrots (250 g)
• 1 1/3 cup chopped yellow bell peppers (200 g)
• 1 2/3 cup chopped zucchini (250 g)
• 1 cup broccoli florets (100 g)
• 1 cup chopped red onions (200 g)
• 1 tbsp dried thyme
• Balsamic vinegar to taste

INSTRUCTIONS

1. Preheat the oven to 400 ºF or 200 ºC.
2. Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
3. Bake for about 25 minutes or until the vegetables are cooked.
4. Store the veggies in a sealed container in the fridge for 3 to 4 days.

NOTES

• Feel free to use your favorite veggies, herbs or spices.
• Tamari, soy sauce, lemon or lime juice or any other type of vinegar can be used instead of the balsamic vinegar.

NUTRITION

• Serving Size: 1/4 of the recipe
• Calories: 89
• Sugar: 9.2 g
• Sodium: 59.1 mg
• Fat: 0.7 g
• Saturated Fat: 0.1 g
• Carbohydrates: 19.2 g
• Fiber: 4.8 g
• Protein: 3.2 g

Recipe: simpleveganblog.com/oil-free-rainbow-roasted-vegetables/
Source: Simple Vegan Blog