Hello everyone and welcome again to this week’s #MeatlessMonday post!! This week’s dish?
A Rainbow Of Roasted Vegetables
Sounds amazing right? And it looks like and tastes EXACTLY like Lucky Charms!!*
*Disclaimer: This recipe looks like and tastes nothing like Lucky Charms. But it DOES taste of vegetable goodness and is super colourful!
With that tantalizing simile, just how excited are you?
A friend recommended to me that a roasted veggies recipe is an easy and quick recipe to do if you’re busy- and with school becoming a bit crazy with the end of the semester looming, this was a great choice!
When checking for different roasted veggie recipes, I found this one recipe (#simpleveganblog) which organized the vegetables in a colourful way- which looked fun and delicious.
Gluten-free, and vegan and vegetarian friendly, this dish could be also a great to eat with some quinoa, rice, or other dishes you’ve made.
With that said!
Here is the recipe!
Colourful Rainbow Roasted Vegetables
- 1 red bell pepper
- 4 small-medium carrots (or ~1 cups)
- 1 yellow bell pepper
- 1 zucchini
- 1 broccoli head
- 1/4 red onion (you can add more if you want, like ~1 cup! This is simply how much I had in my fridge)
Seasonings: Couple pinches of dried thyme, balsamic vinegar
Equipment needed: Pan, cutting board and knife, baking sheet, oven tray
Serves: 1-2 (this recipe is very flexible in the amount it can feed/how many leftovers you have, how much you eat , what you eat with it, etc. because YOU can choose how much you want to have of each ingredient! I personally had a container of leftovers with the amount I used).
- Gather ingredients and take a photo to share with everyone you love. Say cheese!*
*no cheese was used in this recipe.
2. Preheat the oven to 390 degrees F or 200 degrees Celsius
3. Set baking sheet on tray
4. Chop up the vegetables and then place onto tray. You can do this in coloured order. Or no order at all. Chaos is cool. Below is a mosaic of my photos with unnecessary titles. Enjoy.
Fig. 1: Rad Red Peppers
Fig. 2: Cool Cut Carrots
Fig. 3: Um…Yellow Yummy…Yard-grown-bell-peppers
Fig. 4: Z….Zesty Zealous Zucchini!
Fig. 5: Beautiful Bashful Broccoli
Fig. 6: Obtuse Obscure Onions
6. Now, time to add thyme and balsamic vinegar!
7. Place the tray into the oven for around 25 minutes, or until the vegetables have been cooked.
Fig. 7: Yin and Yang
Rating: 3.5/4. I took off a 0.5 because it wasn’t as crispy as I would have liked.
Hope you enjoyed this week’s recipe! And if you are stressed with lots of work this week, just remember:
Tweet @sustainableUofG any suggestions for next week’s Meatless Monday dish.
As always, until next time!