Rainbow Roast Vegetables Recipe

Taking out a tray of steaming roasted vegetables on a cold autumn night will most certainly brighten up your evening, especially when you have all the colours in the rainbow to devour! :)

Rainbow Roast Vegetables Recipe

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins
Serves: Makes 3-4 sides
Dietary preferences: Vegan, Vegetarian, Dairy-free, Nut-free, Gluten-free

Ingredients:

• ½ tbsp balsamic vinegar
• ½ tsp Dijon mustard
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp finely chopped fresh thyme
• ½ tsp finely chopped fresh oregano
• 1 medium beetroot, scrubbed and cut into 1.5cm wedges
• 1 medium carrot, peeled and cut into 1.5cm wedges
• ½ medium red capsicum, deseeded and cut into 3cm pieces
• ½ medium yellow capsicum, deseeded and cut into 3cm pieces
• ½ medium green capsicum, deseeded and cut into 3cm pieces
• 1 medium zucchini, cut into 1.5cm wedges
• salt and pepper, to taste

Method:
 

1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
 
2. Whisk the vinegar, mustard, oil, garlic, thyme and oregano together in a small bowl.
 
3. Place the beetroot and carrot in a large bowl, drizzle over one third of the oil mixture and lightly toss to coat. Season with salt and pepper, if desired. Transfer to the lined baking tray and roast for 20 minutes until tender and cooked through, turning halfway through the cooking time.
 
4. Place the capsicum and zucchini in the large bowl, drizzle over the remaining oil and toss lightly to coat. Season with salt and pepper, if desired.Transfer to the lined baking tray with the beetroot and carrot and cook for the remaining 10 minutes until tender and cooked through, turning halfway through the cooking time.
 
To serve, place the vegetables into a serving bowl and enjoy!