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.
Lakisha says
Thank you for these amazing recipes.
Adriana @ Simple Vegan Blog says
Hi Lakisha! Thanks for your kind words 🙂
Sherryl says
Wow‼️ I made these tonight‼️ It’s AMAZING‼️ I cannot believe this is so WONDERFUL & EASY‼️ Thank You for a wonderful recipe👍👍👍👍👍
Iosune Robles says
Hi Sherryl! We always try to make simple and tasty recipes 🙂 So glad you liked it!
Kim Keeler says
Greetings! I made this recipe today adding asparagus and sweet potatoes. It turned out great and we had it over brown rice. I misted with water to keep from drying out. Next time I'll leave out the sweet potatoes - too dry. Thanks!
Iosune Robles says
Hi Kim! That sounds so good 🙂 Have a nice day!
Karen says
I cooked the veggies on a copper grill matt on my glass grill. They taste amazing!
Iosune Robles says
Hi Karen! So glad you liked it 🙂 Have a nice day!
KYM SIMMS says
Gonna give it a goo - my husband is ready for something new and vegetarian...have you got ideas for beginners at 50 yrs plus Thankyou x
Iosune says
Hi Kim! Hope you enjoy it. You'll find hundreds of recipes on the blog 🙂
Alisa says
About ow much balsamic would you use? I'm not sure if I used too much. Also would you rinse the vegetables first? Thanks!
Iosune says
Hi Alisa! About 2-3 tablespoons 🙂
Marc says
Do you have to use a liquid? I’m wondering how they will turn out with no liquid! Thanks!
Iosune says
Hi Marc! I think you could make this recipe with no liquid, but it would probably be too dry...
Eleanor McLellan says
I haven't made this recipe, although it looks delicious. I respect the right of vegans to avoid meat, but I found the comments made to Antoinette offensive and I won't come back to this website. For general info, some of us chose to eat meat, and still avoid fats or choose healthier options in other areas of cooking. Please respect our choices as we respect yours. Frankly, Iosune, if you had not thanked the people who made unkind comments, I would have returned to your site. Because you thanked them for their negative comments I won't be back.
Iosune says
Hi Eleanor! I'm so sorry you're not going to visit our site again. I DO respect everybody, vegans, and non-vegans, that's why I thank everybody for their comments, they also can give their opinion and I think they weren't disrespectful. Have a nice day!
Char says
Eleanor, don't be such a Karen.
Brent says
Have you tried this with root vegetables suck as beets and potatoes? Does it work just as well?
Iosune says
Hi Brent! Yes, it also works, but you'll need to bake them longer 🙂
Janice says
This is SO good!! All of the veggies tasted so yummy and different than in other cooking methods. Will be using this easy recipe a lot!!
Iosune says
Hi Janice! Thanks a lot 🙂 So glad you liked it!
Liz Holmes says
This answer might have turned up in the comments already, but did you sprinkle the balsamic vinegar over the baking sheet full of veggies, or did you toss the veggies in the vinegar before you spread them on the sheet? And would it even matter? :))
Iosune says
Hi Liz! It doesn't matter, but I sprinkle it over the baking sheet full of veggies 🙂