Rainbow roasted vegetables

Yield 4 servings



  1. Preheat oven to 400F.
  2. Cut all veggies into bite-sized pieces.
  3. Line baking sheet with parchment paper.
  4. Line up chopped vegetables on baking sheet by type, row by row.
  5. Drizzle with balsamic vinegar.
  6. Sprinkle veggies with thyme, oregano and red pepper flakes.
  7. Sprinkle with salt and pepper.
  8. Bake for  20–25 minutes or until vegetables are cooked through.


  • Cut vegetables into pieces of the same size for even cooking.
  • Tamari, soy sauce, lemon or lime juice, or any type of vinegar (including flavored) can be used in place of balsamic vinegar.

Courses Side dish

Recipe by Grateful | at