Amazing Roasted Veggie Rainbow Bowl: A Colorful, Flavor-Packed Dinner Idea Recipe

Introduction

This Amazing Roasted Veggie Rainbow Bowl is a vibrant and flavorful way to enjoy a variety of fresh vegetables. It’s easy to prepare, packed with color, and perfect for a healthy dinner or side dish.

Ingredients

• 1 cup mixed bell peppers, chopped
• 1 cup zucchini, sliced
• 1 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup carrots, sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Cut all vegetables into similar-sized pieces to ensure even roasting.
3. Step 3: In a large mixing bowl, combine the chopped vegetables with olive oil, salt, and black pepper. Toss well until everything is evenly coated.
4. Step 4: Spread the vegetables out on a parchment-lined baking sheet in a single layer to promote even cooking.
5. Step 5: Roast the vegetables for 20 to 25 minutes, or until tender and lightly caramelized, stirring halfway through.
6. Step 6: While the vegetables are roasting, whisk together the balsamic vinegar and honey (or maple syrup) in a small bowl.
7. Step 7: Serve the roasted vegetables in bowls and drizzle the balsamic mixture over the top just before serving.

Tips & Variations

• Use seasonal vegetables like sweet potatoes or asparagus for a different flavor and texture.
• For extra protein, add cooked quinoa, chickpeas, or grilled chicken to the bowl.
• Swap honey for maple syrup to make this dish vegan-friendly.
• Roast the vegetables on high heat for a crispier texture, but watch closely to prevent burning.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to maintain their texture. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop the vegetables a day in advance and store them in the fridge, but it’s best to roast them fresh for optimal flavor and texture.

What can I use instead of balsamic vinegar?

If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar mixed with a little sweetener can work well as a substitute.

Amazing Roasted Veggie Rainbow Bowl: A Colorful, Flavor-Packed Dinner Idea Recipe

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★★★★★

4.8 from 56 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Amazing Roasted Veggie Rainbow Bowl is a vibrant and flavorful dinner option featuring a colorful medley of roasted bell peppers, zucchini, red onion, cherry tomatoes, and carrots. The vegetables are tender and lightly caramelized, enhanced by a sweet and tangy balsamic-honey drizzle. It’s a nutritious, easy-to-make meal perfect for a healthy, plant-based diet.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 cup mixed bell peppers, chopped
• 1 cup zucchini, sliced
• 1 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup carrots, sliced

Seasoning and Dressing

• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly.
2. Prepare Vegetables: Cut all the vegetables into similarly sized pieces so they roast evenly and finish cooking at the same time.
3. Season Vegetables: In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper until they are evenly coated to enhance flavor and promote caramelization.
4. Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper to prevent sticking and allow even roasting.
5. Roast Vegetables: Roast in the preheated oven for 20 to 25 minutes until the vegetables are tender and lightly caramelized, stirring halfway if desired for even cooking.
6. Prepare Balsamic Drizzle: While the vegetables roast, whisk together the balsamic vinegar and honey (or maple syrup) in a small bowl to create a sweet and tangy dressing.
7. Serve: Transfer the roasted vegetables to bowls and drizzle the balsamic mixture evenly over the top just before serving for a delicious finish.

Notes

• Use parchment paper to make cleanup easier and prevent sticking.
• You can substitute honey with maple syrup to make this recipe vegan.
• Adjust salt and pepper according to your taste preferences.
• Feel free to add other vegetables like broccoli or cauliflower for more variety.
• For added protein, consider topping the bowl with cooked chickpeas or tofu.
• This dish stores well in the refrigerator for up to 3 days and can be enjoyed cold or reheated.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Keywords: roasted vegetables, vegetable bowl, healthy dinner, plant-based meal, roasted bell peppers, balsamic drizzle, easy vegetarian recipe