These oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It's one of my favorite side dish recipes!
To roast vegetables without oil is possible and they taste amazing. I used balsamic vinegar, but soy sauce, tamari and lemon or lime juice also work. If you're on a diet or just trying to avoid oils, these oil free rainbow roasted vegetables are for you.
I try to eat as many different fruits and veggies as I can, I adore them and they nourish my body. I love these colorful rainbow veggies, they're full of antioxidants and nutrients, but there's no need to use so many vegetables, it's totally up to you.
When I tried this recipe for the first time, I couldn't believe it was oil-free, the veggies were so juicy and I only added the balsamic vinegar and dried thyme, but please feel free to add your favorite herbs and spices.
This recipe is ridiculously easy to make, you just have to place the chopped vegetables onto a baking sheet, add dried thyme and balsamic vinegar to taste and bake for about 25 minutes or until they're cooked. Besides, it's the perfect side dish! I love to eat these veggies with brown rice and some tamari or soy sauce, but they're also delicious with potatoes, pasta or quinoa.
If you like these oil free rainbow roasted vegetables, check out these recipes: spicy roasted chickpeas, and roasted red pepper hummus.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Oil Free Rainbow Roasted Vegetables
Ingredients
- 1 and ⅔ cups chopped red bell peppers
- 2 cups chopped carrots
- 1 and ⅓ cups chopped yellow bell peppers
- 1 and ⅔ cups chopped zucchini
- 1 cup broccoli florets
- 1 cup chopped red onions, 200 g
- 1 tablespoon dried thyme
- Balsamic vinegar to taste
Instructions
- Preheat the oven to 400 ºF or 200 ºC.
- Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
- Bake for about 25 minutes or until the vegetables are cooked.
- Store the veggies in a sealed container in the fridge for 3 to 4 days.
Notes
- Feel free to use your favorite veggies, herbs or spices.
- Tamari, soy sauce, lemon or lime juice or any other type of vinegar can be used instead of the balsamic vinegar.
Nicole Matcha says
I made a version of this today using frozen root vegetables (sweet potatoes, parsnips, yellow carrots, orange carrots and red onions sold as a mix) on parchment paper. Sprinkled on some dried parsley as I had no thyme. Yummy!
Iosune says
Hi Nicole! I'm so glad you enjoyed it 😀
Colette says
Excellent way to have your variety of vegetables. It was excellent & now it is one of my favourite way to to change the vegetables in season.
My family loved the idea & have adapted this way of giving their family a choice.
Thanks for posting
Iosune says
Hi Colette! You're so welcome 🙂 Have a nice day!
Autumn says
I'm a lie to confused with the balsamic vinegar. I thought AW, said it's on the No list as msg is actually in this and not to use any vinegar but once in awhile Braggs ACV. ?? Thank you in advance as I would appreciate hearing more.
Iosune says
Hi Autumn! I think vinegar is a healthy food if you use it in moderation 🙂
Elizabeth says
Great recipe thanks for the suggestion. I make roasted veggies a lot but never tried using balsamic vinegar before. Great taste compliment! Also for whoever asked above - these DO freeze wonderfully. I take them from freezer and pop them in hot oven for 5 - 10 minutes when ready to eat.
Iosune says
Hi Elizabeth! Thanks a lot for your comment and your kind words. Have a beautiful day!
Virginia says
Es posible en español? Gracias.
Iosune says
Hola Virginia! Claro 🙂 Tenemos un blog en español: https://danzadefogones.com/como-asar-verduras-sin-aceite/ Un saludo!
Dev says
Wow! these veggies look simply great. I usually roast veggies at least once in a week and I use only one tsp of olive oil most of the time. But now I think I can totally omit it.
Iosune says
Hi Dev! Of course you can 🙂 Hope you enjoy this recipe!
Deb says
What a great idea! I would love to stop using oil. Thanks so much! I will definitely be giving this a try 😀
Iosune says
Thanks a lot Deb 🙂 Hope you like it!
Anwar says
I was skeptical but it is absolutely delicious! Properly roasted without oil as you said (I'm on a diet). If your vegan cheese is as great as this I will be over the moon 🙂 thanks, just signed up too
Iosune says
Hi Anwar! Thanks a lot 🙂 I'm so glad you enjoy this recipe!
Manpreet kaur says
I just want to ask how many calories are in these grilled vegetables
Iosune says
Hi Manpreet! We don't count calories, just nourish our bodies with healthy food, but you can use this web if you want: https://www.caloriecount.com/ Have a nice day!
Stephanie says
Made this today and it was great!
Iosune says
Hi Stephanie! I'm so glad you liked it 🙂
Barbara Salem says
Thank you for sharing and for the great photos. I bet adding a few garlic gloves to the roasting tray and using rosemary might be a good alternative.
Iosune says
Hi Barbara! Sounds great, I love garlic and rosemary 🙂
Muskan says
Hi. Can a batch be prepared and refrigerated to be used next day?
Also, can I replace vinegar with lemon juice?
Iosune says
Hi Muskan! You can make it and store it in the fridge the next day 🙂 Lemon juice is also a great choice. Have a nice day!