Healthy Dinner: Vegan Roasted Rainbow Veggies

August 25, 2016
"Eating the rainbow" is trending--and with good reason! Sourcing your food from all colors of produce ensures that you're getting a good variety of nutrients. (Unfortunately, we can't say the same thing about Skittles.) This roasted veggie dish is perfect for a weeknight when you're feeling a little less than enthusiastic about cooking, but you'd still like your nourish your body--and enjoy what you're eating! Of course, to get the maximum nutritional benefit from this produce, we'd want to eat these veggies raw or lightly steamed, but if we don't allow ourselves the buttery deliciousness that is roasted summer squash, then are we really living?! I included chickpeas in the recipe to add a little protein and made the dish feel like a light but complete entrée. For something a little heartier, I suggest serving these Vegan Roasted Rainbow Veggies over brown rice or polenta. You can also substitute your favorite spices. I use the combination featured here so often that I keep a mix stored in a little jar with my other spices. This particular mix lends a delicious, savory/smoky flavor to veggies and grains.
Healthy Dinner: Vegan Rainbow Veggie Roast

Healthy Dinner: Vegan Roasted Rainbow Veggies

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2 servings
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  • 2 carrots, sliced into coins
  • generous handful green beans, snipped
  • 1/2 large red onion, cut into large chunks
  • 1 yellow summer squash, sliced into coins
  • 1 red bell pepper, cut into large chunks
  • 4 teaspoons coconut oil
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon chipotle pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup cooked chickpeas
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
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1. Preheat the oven to 400°F.
2. Place the prepped veggies on a large baking sheet. (Include chickpeas if using.) Drizzle with coconut oil. Use your fingers to make sure each veggie slice is well coated.
3. In a small dish, combine nutritional yeast, smoked paprika, and chipotle pepper. Sprinkle the spice mixture over the oiled veggies. Give the veggies a few twists of salt and pepper.
4. Bake for 25 minutes or until the veggies look like they're ready to melt in your mouth, and the chickpeas have a nice golden hue. Dish the roasted mixture and add a drizzle of balsamic vinegar. Enjoy!

Related: Roasted Fennel and Fingerling Potatoes

Roasted Veggie Baked Polenta

Vegan French Recipes: Summer Squash Socca

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Photos: Mary Hood Luttrell

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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