June 12, 2017
Rainbow Roasted Vegetables
Rainbow Roasted Vegetables are simple to make and customizable with your choice of different red, orange, yellow, green and purple vegetables and 4 spice blends for the perfect side dish!
One of my very favorite ways to eat vegetables is to roast them. It is so easy and very customizable. If you want Mexican flavored vegetables, it is simple to do that. You can make them have an Italian flair, or a tangy Dijon mustard sauce or even Mediterranean spices and feta cheese. The options are truly endless!
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One of my very favorite ways to eat vegetables is to roast them. It is so easy and very customizable. If you want Mexican flavored vegetables, it is simple to do that. You can make them have an Italian flair, or a tangy Dijon mustard sauce or even Mediterranean spices and feta cheese. The options are truly endless!
You can also use whatever vegetables that you have on hand. Some of my favorite vegetables to roast lately are carrots, Brussels sprouts, pea pods and potatoes. I get tired of using the same seasoning blends over and over so I always switch them up. For the recipe today, I will share several of my favorite seasonings for roasted vegetables so you can choose which one you like.
I chose to make rainbow roasted vegetables because they are so pretty! I love the mix of all of the colors. You can also grill these instead of roasting them in the oven if you prefer. Kids love fun colors and Adalyn was excited about all of the different colors of vegetables used in this dish. She loves eating veggies so this was toddler approved!
These can be made in large batches and heated up throughout the week. They are great for meal prep and you can use up whatever veggies you have in the fridge! They are also great on top of a salad cold with cheese, dressing and whatever else you have.
These rainbow roasted vegetables are so good with a small sandwich such as the Sandwich Bros. of Wisconsin Flatbread Pocket Sandwiches which come in a few snack varieties including the Angus Cheeseburgers, Chicken Melts and Gyro Sliders.
If I'm on the go, I like heating these up in the microwave for a quick snack or part of my lunch. They are great on my maternity leave because I am always short on time during the lunch hour and want to get something in my stomach quickly. Or if I am home, I toast them in the oven. They are great for a quick lunch. They are small enough that you can pair them with some vegetables and a piece of fruit for lunch and it will not be too overly filling.
Some other recipes that pair well with these sandwiches are my Panzanella Salad, Tropical Overnight Oats and Greek Chopped Salad with Roasted Chickpeas, Pictured above is the Angus Cheeseburger Sandwich Bros. sandwich.
These sandwiches feature 100% angus beef, all-white meat chicken, all-natural sausage and real cheeses. Troy has been enjoying the Egg White and Turkey Sausage variety for breakfast on the way to work. He heats up two of them and they are ready in no time. They make a perfect quick meal and are very tasty. They are available nationally at places such as Kroger, Costco, Sam's Club and more. Find out where to buy here and print your coupon to save money on Sandwich Bros. sandwiches today.
For this particular version, I used cherry tomatoes, baby carrots, summer squash, broccoli, Brussels sprouts and red onion. I made a little spice blend of garlic powder, black pepper and Dijon mustard. They turned out perfectly and were very tasty.
Rainbow Roasted Vegetables
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped red vegetables (red pepper, tomatoes)
- 1 cup chopped orange vegetables (orange bell pepper, carrots)
- 1 cup chopped yellow vegetables (yellow pepper, yellow squash)
- 1 cup chopped green vegetables (asparagus, broccoli, Brussels sprouts, zucchini, green pepper)
- 1 cup chopped purple vegetables (eggplant, purple carrots, red onion)
- Mexican- chili powder, garlic powder, cumin, optional: cayenne pepper
- Italian- garlic powder, oregano, basil
- Dijon- 1 tablespoon Dijon mustard, 1 tablespoon vinegar, garlic powder
- Mediterranean- oregano, lemon juice, feta cheese
Instructions
1. Preheat oven to 400 degrees. On a baking sheet, lay out rainbow vegetables in rows and drizzle with olive oil.
2. Cook for about 15 minutes, remove from oven, flip vegetables and sprinkle with spice mix of choice.
3. Roast for another 10-15 minutes until vegetables are cooking to your liking.
Enjoy!
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This is a sponsored conversation written by me on behalf of Sandwich Bros. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Sandwich Bros. The opinions and text are all mine.
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