Add to My Menu

Rainbow Roasted Veggies

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min


Does beautifully presented food taste better than food that’s slopped onto a plate? 

While the appearance of your food does not have an actual impact on flavor, it can mold your perception of the dish. A meal that’s been thoughtfully plated tells your senses to expect nothing less than delicious.

One thing I love about using natural, whole food ingredients is the innate beauty that these ingredients hold. A simple pan of roasted vegetables contains rustic charm and appeal that opens up the senses for a magical experience.  

All the colors of the rainbow 

Have you tasted every color of Mother Nature’s rainbow? Choosing vegetables based on color gets the kids involved in the cooking process, and makes them much more likely to eat their veggies. 

Serves 6

2 red bell peppers, seeded and cut into ½ inch strips

2 orange beets, peeled and cubed

16 Pattypan squashes

6 mini green zucchini

1 purple onion, cut into wedges

2 tablespoons olive oil

½ teaspoon sea salt

¼ teaspoon black pepper


Preheat the oven to 400 degrees F and lightly grease a rimmed baking sheet with olive oil.


Arrange the veggies on the prepared pan in the order of the rainbow: Red, Orange, Yellow, Green, Blue/Purple. Drizzle the olive oil over the veggies and sprinkle with the salt and pepper.


Roast in the preheated oven for 20 minutes until browned and tender.

Quick Tip

Have fun looking for vegetables in every color of the rainbow for this beautiful dish. Take a stroll through your local farmer’s market and try to find a vegetable that you’ve never tasted before. Who knows, it may become your new favorite. 


Calories: 130
Fat: 5g
Carbohydrates: 20g
Sodium: 189mg
Fiber: 6g
Protein: 5g
Sugar: 13g

{{state.filters.category || 'All Categories'}}
No Results