Summertime's Roasted Rainbow Vegetables

A blue plate filled with roasted rainbow vegetables in the foreground with a casserole dish in the background.

4.75 from 8 votes

Summertime's Roasted Rainbow Vegetables

All the delicious flavors and colors summer has to offer are in this recipe for colorful roasted rainbow summer vegetables. This healthy and eye appealing dish will easily become a favorite.

Prep Time10

Cook Time35

Total Time45

Course: Vegetable - Side Dish, Vegetable Recipes

Cuisine: American

Keyword: easy roasted summer vegetables, roasted rainbow vegetables, roasted summer vegetables, summertime's roasted rainbow vegetables

Servings: servings

Calories: 99kcal

Author: Renee Goerger

Equipment

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

Get Recipe Ingredients

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

1 serving = 1 cup

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition