These oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It’s one of my favorite side dish recipes!
To roast vegetables without oil is possible and they taste amazing. I used balsamic vinegar, but soy sauce, tamari and lemon or lime juice also work. If you’re on a diet or just trying to avoid oils, these oil free rainbow roasted vegetables are for you.
I try to eat as many different fruits and veggies as I can, I adore them and they nourish my body. I love these colorful rainbow veggies, they’re full of antioxidants and nutrients, but there’s no need to use so many vegetables, it’s totally up to you.
When I tried this recipe for the first time, I couldn’t believe it was oil-free, the veggies were so juicy and I only added the balsamic vinegar and dried thyme, but please feel free to add your favorite herbs and spices.
This recipe is ridiculously easy to make, you just have to place the chopped vegetables onto a baking sheet, add dried thyme and balsamic vinegar to taste and bake for about 25 minutes or until they’re cooked. Besides, it’s the perfect side dish! I love to eat these veggies with brown rice and some tamari or soy sauce, but they’re also delicious with potatoes, pasta or quinoa.
If you like these oil free rainbow roasted vegetables, check out these recipes: spicy roasted chickpeas, roasted pesto potatoes, roasted red pepper hummus, roasted patatas bravas and roasted veggies and baked tofu with quinoa.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Oil Free Rainbow Roasted Vegetables
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Vegan
These oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It’s one of my favorite side dish recipes!
Ingredients
- 1 2/3 cup chopped red bell peppers (250 g)
- 2 cups chopped carrots (250 g)
- 1 1/3 cup chopped yellow bell peppers (200 g)
- 1 2/3 cup chopped zucchini (250 g)
- 1 cup broccoli florets (100 g)
- 1 cup chopped red onions (200 g)
- 1 tbsp dried thyme
- Balsamic vinegar to taste
Instructions
- Preheat the oven to 400 ºF or 200 ºC.
- Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
- Bake for about 25 minutes or until the vegetables are cooked.
- Store the veggies in a sealed container in the fridge for 3 to 4 days.
Notes
- Feel free to use your favorite veggies, herbs or spices.
- Tamari, soy sauce, lemon or lime juice or any other type of vinegar can be used instead of the balsamic vinegar.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 89
- Sugar: 9.2 g
- Sodium: 59.1 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 19.2 g
- Fiber: 4.8 g
- Protein: 3.2 g
Do you have to use a liquid? I’m wondering how they will turn out with no liquid! Thanks!
I haven’t made this recipe, although it looks delicious. I respect the right of vegans to avoid meat, but I found the comments made to Antoinette offensive and I won’t come back to this website. For general info, some of us chose to eat meat, and still avoid fats or choose healthier options in other areas of cooking. Please respect our choices as we respect yours. Frankly, Iosune, if you had not thanked the people who made unkind comments, I would have returned to your site. Because you thanked them for their negative comments I won’t be back.
Hi Eleanor! I’m so sorry you’re not going to visit our site again. I DO respect everybody, vegans, and non-vegans, that’s why I thank everybody for their comments, they also can give their opinion and I think they weren’t disrespectful. Have a nice day!
Have you tried this with root vegetables suck as beets and potatoes? Does it work just as well?
Hi Brent! Yes, it also works, but you’ll need to bake them longer 🙂
This is SO good!! All of the veggies tasted so yummy and different than in other cooking methods. Will be using this easy recipe a lot!!
Hi Janice! Thanks a lot 🙂 So glad you liked it!
This answer might have turned up in the comments already, but did you sprinkle the balsamic vinegar over the baking sheet full of veggies, or did you toss the veggies in the vinegar before you spread them on the sheet? And would it even matter? :))
Hi Liz! It doesn’t matter, but I sprinkle it over the baking sheet full of veggies 🙂
Perfect side for Thanksgiving
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Hi Cuttitto! So glad you like it 🙂
What a great recipe. Its so easy that my kids could also participate and they loved it. Thanks
Hi! So glad you and your kids enjoyed it 🙂
This recipe wouldn’t have come to my attention at a better time. Just when i was thinking of a nice surprise i bump into this and woow!!! the results were splendid. Thanks for making me look like the culinary guru.
Hi Steve! Hahaha you’re so welcome. So glad you liked it so much 🙂
Yum, thanks! I was planning on making a giant pasta salad to take to a picnic and these roasted veggies were fantastic in it and brought it to a whole new level, hot or cold! I tossed in some chopped tomatoes, canned black olives and water packed artichoke hearts, reserved some liquid from both, and blended it with an avocado, silken tofu, lemon and more balsamic, and some Mediterranean herbs, for a creamy no oil dressing… awesome!
Hi there! Sounds really good 🙂 Have a nice day!
Hello! I was reading your post about starting a food website and saw that you mentioned using the Foodie theme. Are you still using that theme? I bought Foodie thinking it could look like your beautiful website but I’m wondering if you since switched to a more customized theme (as I can’t achieve that look)? If so, you may consider updating that info so that clueless people like me don’t purchase Foodie thinking it will look as good as yours 🙂
Hi Breann! I’m so sorry for the inconvenience. We have a custom theme since April, created by a designer for us. Have a nice day!
I was searching for a side dish to make tonight, this looks amazing. Thank you. However, in reading the reviews I almost do not want to follow this site (not due to the author), because people are just MEAN. There was no warning or statement that says if you are not vegan you are not allowed on this site. People were leaving nice reviews and were attacked for their choices. Not cool. Everyone is on a journey, instead of berating, why not encourage them along the way! How awesome that people are making and eating this great and healthy recipe! Why chase them away from possibly finding more great and healthy recipes?? Iosune this is NOT directed at you, but the people who responded.
Hi Loxner! 99% of the comments on the blog are positive comments, so don’t be afraid to leave one. Just ignore mean people and do what you think you should do 🙂
I’m not trying to be mean with this comment to Loxner but this is how I feel about the comment. If you eat meat and dairy you haven’t made the connection between the cruelty and slaughter you’re financing everyday by what you’re choosing to put on your plate . To vegans and vegetarians this is highly offensive. I’m tired of explaining why I’m vegan. How difficult is it to understand? Cruelty and slaughter of animals is “not cool”. It’s indefensible!! Visit a factory farm or abattoir. Or just peer through the tiny holes on an animal transport truck. Look into the eyes of any individual animal. You’ll feel their terror and helplessness.They have miserable lives full of pain and suffering and horrific deaths. It will help you understand why vegans feel and speak the way we do. It certainly will open your eyes. Don’t get me started on the health benefits of being vegan.
Hi Bridget! I agree, that’s why I’m vegan 🙂
Thank you for such a delicious recipe! I was a skeptic, but no more! For years I couldn’t imagine cooking without oil, but you have opened a whole new world for me. I followed the recipe as is with one addition: Coconut Aminos with Garlic! Yum!
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Hi Gwendolyn! You’re so welcome 🙂 Sounds amazing!
Wow, this looks so healthy beautiful and delicious! Definitely a must make. ❤️❤️
Hi Ashley! Thanks a lot 🙂 So glad you like it!
Does this freeze well? I was planning on making this and serving with rice or a protein for lunch. I like to freeze meals individually and then reheat in the microwave for lunch on the go.
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Hi Anne-Ashley! I’ve never frozen it, so I can’t help you, sorry!
hat else would you make with this for a meal? I would be fine just esting roasted veggies, however my husband is traditional in needing 2 sides to an entre’. I’m sure even my kids would be like…this is it? what else did you make…. usually id grill chicken to go with it but I am trying to weed meats out of our diet.
Hi Dani! I’m vegan, so I don’t eat meat and I think it’s not a healthy food at all. I eat them with some plant-based protein, usually legumes and some starch (potatoes and rice are my favorite ones). Have a nice day!
You might well think that eating meat is not healthy but you won’t convince anyone unless you provide evidence and there’s none around. My family has eaten some meat (not chicken – chickens read for meat aren’t usually healthy in themselves – and we are all extremely healthy. My husband and I are approaching 80 and people don’t believe it, we’re so strong, active and look much younger. We don’t think it’s because of the meat we eat but that meat certainly hasn’t made us unhealthy. I’m having to cook tonight for someone who won’t eat carbs or dairy, it’s a nuisance but I’ve found your balsamic roasted veg so she’ll have that, we might all have it, it will be easier.It should go well with the venison Wellington 🙂
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Hi Mary! There are so many scientific studies proving meat is not good for our health. You should read The China Study or How Not To Die. The longest-lived cultures in the planet barely consume animal products, besides, vegans and vegetarian are healthier and live longer. If you want more information (books, studies or whatever) you can send me an email 😉 Have a nice day!
I made this last Easter for something different and it was a HUGE hit! Not only is it beautiful and everyone loved seeing the different colors set up that way but this actually was the first thing to go on my Easter dinner table. I’m DEFINITLY making it again this year! Thank you
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Hi there! I’m so glad you liked it 😀 Have a nice day!
With the different textures and densities, do the veggies all cook well with 25 minutes? None are over or undercooked?
Hi Kim! No they aren’t, I think the recipe works pretty well 🙂
I made a version of this today using frozen root vegetables (sweet potatoes, parsnips, yellow carrots, orange carrots and red onions sold as a mix) on parchment paper. Sprinkled on some dried parsley as I had no thyme. Yummy!
Hi Nicole! I’m so glad you enjoyed it 😀
Excellent way to have your variety of vegetables. It was excellent & now it is one of my favourite way to to change the vegetables in season.
My family loved the idea & have adapted this way of giving their family a choice.
Thanks for posting
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Hi Colette! You’re so welcome 🙂 Have a nice day!
I’m a lie to confused with the balsamic vinegar. I thought AW, said it’s on the No list as msg is actually in this and not to use any vinegar but once in awhile Braggs ACV. ?? Thank you in advance as I would appreciate hearing more.
Hi Autumn! I think vinegar is a healthy food if you use it in moderation 🙂
Great recipe thanks for the suggestion. I make roasted veggies a lot but never tried using balsamic vinegar before. Great taste compliment! Also for whoever asked above – these DO freeze wonderfully. I take them from freezer and pop them in hot oven for 5 – 10 minutes when ready to eat.
Hi Elizabeth! Thanks a lot for your comment and your kind words. Have a beautiful day!
Es posible en español? Gracias.
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Hola Virginia! Claro 🙂 Tenemos un blog en español: https://danzadefogones.com/como-asar-verduras-sin-aceite/ Un saludo!
Wow! these veggies look simply great. I usually roast veggies at least once in a week and I use only one tsp of olive oil most of the time. But now I think I can totally omit it.
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Hi Dev! Of course you can 🙂 Hope you enjoy this recipe!