Rainbow Roasted Vegetables
Servings: 10 cups roasted vegetables
Ingredients
- 1 medium red bell pepper sliced and seeds removed
- 1 cup red cherry tomatoes
- ½ orange bell pepper sliced and seeds removed
- ½ cup orange baby carrots
- ½ cup orange cherry tomatoes
- ⅔ cup yellow baby carrots
- ⅔ cup summer squash sliced into rounds
- ⅔ baby gold potatoes sliced
- 1 cup broccoli
- 1 cup zucchini rounds sliced
- ½ medium red onion peeled and sliced
- ½ cup purple baby carrots
- ½ cup baby purple potatoes sliced
- 5 tbsp olive oil extra virgin
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Separate your sliced vegetables into piles by color: red, orange, yellow, green, violet.
- Add your red vegetables to a medium bowl. Add 1 tablespoon of the olive oil, a dash of salt, a dash of pepper, and a dash of garlic powder. Mix well then transfer to create your first row on the baking sheet. Repeat with each additional color.
- Once each color is on the sheet, bake for 20 minutes or until roasted. Turn once at about 10 minutes to ensure even roasting.
Notes
For crispier veggies use one vegetable for each color and spread them out more on the sheet pan.