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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly.
- Prepare Vegetables: Cut all the vegetables into similarly sized pieces so they roast evenly and finish cooking at the same time.
- 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.
- 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.
- 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.
- 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.
- 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
