All the delicious flavors and colors that summer has to offer are in this colorful dish of Roasted Rainbow Vegetables. This healthy and eye-appealing dish will liven up your plate with colorful excitement.
With a mixture of red, green, yellow, orange, and brown, there is no mistaking that Mother Nature is a true artist. With just a little effort on your part, this vividly exciting rainbow vegetable medley will grace your table with minimal effort. Eating with your eyes first has never been more of a feast!
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Table of Contents Found Here
- The ingredient list:
- Taste the rainbow! Rainbow vegetables that is!
- Kitchen tools and equipment needed:
- Are roasted rainbow vegetables healthy?
- Health benefits of mushrooms
- Health benefits of asparagus
- Health benefits of onions
- Health benefits of bell peppers
- Health benefits of garlic
- What type of oil is best for roasting vegetables?
- Can roasted rainbow vegetables be cooked on an outdoor grill?
- Can other vegetables be used in this roasted vegetable recipe?
- How to roast vegetables with different cooking times
- Can other fresh herbs be used for this recipe?
- Can dried herbs be used in place of fresh herbs?
- Can this dish be frozen after cooking?
- How long will this mixed vegetable dish keep in the refrigerator?
- How should this roasted vegetable dish be served?
- Can the vegetable scraps and discards be used to make broth?
- How to oven roast rainbow summer vegetables:
- Want more BBQ side dish recipe ideas?
- Printable Recipe Card
- Summertime's Roasted Rainbow Vegetables
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Taste the rainbow! Rainbow vegetables that is!
- cremini mushrooms
- red onion
- zucchini
- summer squash
- green bell pepper
- orange bell pepper
- yellow bell pepper
- asparagus
- fresh thyme
- olive oil
- garlic
- salt and pepper
Kitchen tools and equipment needed:
- chef's knife
- cutting board
- extra large mixing bowl
- measuring cups and spoons
- casserole dish (13 x 9) or baking sheet
- olive oil cooking spray (optional)
Are roasted rainbow vegetables healthy?
Yes, they are!
I'm sure you've heard the popular phrase "eat the rainbow." Naturally, colorful fruits and vegetables are healthier and contain valuable antioxidants that feed your brain and body in the best way possible.
Health benefits of mushrooms
Health benefits of asparagus
Health benefits of onions
Health benefits of bell peppers
Health benefits of garlic
What type of oil is best for roasting vegetables?
I like to use extra virgin olive oil for this recipe because it's healthy, and I enjoy its flavor along with the vegetables. However, you can also use avocado oil or grapeseed oil.
Can roasted rainbow vegetables be cooked on an outdoor grill?
Yes, they sure can.
I suggest adding the prepared vegetables to a disposable grill pan (optional) and setting the pan on two bricks (foil covered, optional) that have been placed on the grill grate. This is for indirect cooking because the flames won't touch the pan and it is similar to cooking in an oven. See photos below. The chicken is shown for reference only.
Can other vegetables be used in this roasted vegetable recipe?
Yes!
Use whatever fresh seasonal vegetables are your favorites, or leave out the ones that aren't.
The vegetables I chose for this particular dish all have (basically) the same cooking times. Meaning I didn't choose vegetables that were going to take longer to cook than others.
How to roast vegetables with different cooking times
If you decide to use veggies with differing cooking times (firmer vegetables like Brussels sprouts, carrots, parsnips, etc.) along with softer vegetables, the firmer vegetables should be started in the roasting pan first (approximately 15-20 minutes) before the addition of the softer vegetables are added to the baking dish.
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Can other fresh herbs be used for this recipe?
Yes, of course.
I chose thyme because I love the way it combines with the flavors of fresh vegetables.
Other good fresh herb selections would be:
- rosemary
- sage
- basil
- oregano
- dill
- parsley
- marjoram
- chives
- savory
- or any combination
Can dried herbs be used in place of fresh herbs?
Yes!
Just use the dried herbs a little more sparingly since dried herbs can sometimes be stronger in flavor than their fresh counterparts.
Can this dish be frozen after cooking?
Once the summer vegetable medley thaws, it will be too watery to enjoy as the original dish was intended.
That said, feel free to freeze and thaw any leftovers to add to soup or stews.
How long will this mixed vegetable dish keep in the refrigerator?
Store any leftovers in an airtight container for up to 5 days.
How should this roasted vegetable dish be served?
It's totally your call.
You can serve it as a BBQ side dish or family dinner, or as a vegetarian main course. It all works.
Can the vegetable scraps and discards be used to make broth?
You bet that's a wonderful idea.
Add all the tops, bottoms, peels, and scraps to a zip bag and save it in your refrigerator or freezer to make a stock or vegetable broth.
How to oven roast rainbow summer vegetables:
- Preheat oven to 425-degrees Fahrenheit (220-degrees Celsius).
- Chop and seed (if needed) the washed vegetables. *Note - never run mushrooms underwater. Clean them by wiping gently with a damp cloth.
- Place them all in a large bowl along with fresh thyme leaves.
- Add olive oil, and salt and pepper.
- Toss well to coat.
- Place the summer vegetable medley in a baking dish that has been sprayed with non-stick spray (optional).
- Roast for 30-35 minutes, stirring the vegetables halfway through the roasting process.
- To serve, garnish with additional fresh thyme sprigs if desired.
Want more BBQ side dish recipe ideas?
For me, a BBQ is just as much about the side dishes as it is about the main course. With the help of this BBQ Side Dishes Recipe Roundup, your BBQ menu will keep your family and friends very full, and extremely happy!
Copycat Sunflower Crunch Kale and Cabbage Salad is another colorful side dish you'll be happy to eat with your eyes first before you dig in with your fork.
Old-Fashioned Red Bean Salad has a quick 10 minute preparation time (thanks to the use of canned kidney beans) and a bright, fresh flavor no one will suspect came from canned beans. Everyone loves this protein-packed chilled side dish.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Summertime's Roasted Rainbow Vegetables
Equipment
- colander for washing vegetables
- mushroom brush optional
- baking sheet optional
- casserole dish optional
- kitchen timer optional
- garlic press optional
Ingredients
- 1 pint baby bella mushrooms wiped clean and quartered (if large)
- 1 large red onion peeled and chopped into ½" pieces
- 2 medium zucchini chopped into ½" pieces
- 1 medium green bell pepper seeded and chopped into ½" pieces
- 1 medium orange bell pepper seeded and chopped into ½" pieces
- 1 medium yellow bell pepper seeded and chopped into ½" pieces
- 1 pound asparagus trimmed and chopped into 1½" pieces
- 2-3 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves plus additional sprigs for garnish if desired
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425-degrees F (220 degrees Celsius)
- Place all the prepared vegetables into a large bowl.
- Add the olive oil, salt, pepper, garlic, and thyme leaves.
- Toss well to coat.
- Place the vegetables in a 13 x 9 baking dish (or onto a baking sheet) and roast for 40-45 minutes, making sure to toss the vegetables once after 20 minutes of roasting, and then return them to the oven to continue roasting.
- Serve hot, with additional thyme sprigs as garnish if desired.
Notes
Nutrition
I sincerely hope you've enjoyed today's healthy and colorful roasted vegetable side dish recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark Goerger says
This is a great summer side dish.
Pam M says
By far one of the best and easiest ways to get our family to eat veggies, even ones we won’t eat alone. Deliciously flavorful! It’s a new keeper recipe for us, thanks for sharing!
Renée says
I'm so pleased that you enjoyed this recipe, Pam.
Thanks for the 5-star rating as well!
Keep on cooking and have a great day.
Renee
Suzy says
This is the best way to cook veggies! They come out so good!
Renée says
I think so too, Suzy!
Enjoy!
Lisa says
That looks delicious and so pretty!
Renée says
Thank you! It is both those things!!