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Roasted Vegetables with Balsamic Vinegar

Colorful diced vegetables on a black tray

These vegetables are roasted without oil - and they’re still delicious! If you’re trying to avoid oils, these oil free rainbow roasted vegetables are for you. These colorful rainbow veggies are full of antioxidants and nutrients, and they look great too!

Prep bowls with chopped vegetables

All you have to do is chop some veggies. If you want to separate by color for a rainbow effect, use these prep bowls.

Chopped vegetables layed out is colorful stripes

place the chopped vegetables onto a baking sheet...

Red onion,peppers,broccoli, and carrots diced

add dried thyme and balsamic vinegar to taste...

Roasted vegetables

bake for about 25 minutes (or until they’re cooked) and voila! A colorful tray of oil-free veggies, perfect to serve as a healthy side dish!

Roasted vegetables on a black tray for serving

For extra fun, arrange them in a rainbow pattern on a tray.


Roasted Vegetables with Balsamic Vinegar Recipe Instructions

Yield: 4 servings

Total Time: 35 minutes

This colorful recipe is chock-full of nutrients and the perfect healthy side dish!


  • 2 red bell peppers, chopped
  • 2 carrots, chopped
  • 2 yellow bell peppers, chopped
  • 2 zucchini, chopped
  • 1 large stalk of broccoli, cut into florets
  • 2 red onions, chopped
  • Dried thyme to taste
  • Balsamic vinegar to taste


  1. Preheat the oven to 390 F.
  2. Place vegetables onto a baking sheet.
  3. Add dried thyme and balsamic vinegar to taste.
  4. Bake for about 25 minutes, or until the vegetables are cooked.