rainbow roasted vegetables
Warmer weather calls for lighter meals consisting of tons of veggies. There’s nothing truly better than a platter full of roasted vegetables to throw into salads or eat as a side dish along with a summer BBQ. I like to call this recipe “rainbow roasted vegetables” due to all the incredible colors in it.
This time I roasted carrot, zucchini, eggplant, fennel, bell pepper and onion, but feel free to mix up the vegetables with anything you have in your fridge! I’ve tested this recipe with cauliflower, asparagus, mushrooms and many more veggies and have always been just as happy with the result. I hope you will be just as happy too!
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- 1 small carrot, peeled and sliced
- 1 small zucchini, chopped
- 1 small eggplant, chopped
- 1 fennel, chopped
- 1 bell pepper, chopped
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon cumin
- Preheat oven to 200°C/390°F.
- Combine all the vegetables in a large mixing bowl. Add the olive oil, salt, pepper, paprika and cumin and toss to combine.
- Lay all the vegetables in a baking tray and roast for 35 to 45 minutes until cooked through, turning them from time to time during the cooking process so that they all get evenly roasted.
- Serve warm.
Wooooow! I love it! So beautiful!!!!
unospicchiodimelone!
uno spicchio di melone recently posted…PASTA FROLLA SENZA UOVA
Thanks!
LOVE roasted veggies! These look delicious!
Julie Evink recently posted…German Chocolate Brownies Recipe
Thanks, Julie!
Great dish for a vegetarian!!!!!! So Yummy. Thanks for sharing!!!
Thanks Helen, so happy you liked it!