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Oil Free Rainbow Roasted Vegetables

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!

Oil Free Rainbow Roasted Vegetables - 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.

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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.

Oil Free Rainbow Roasted Vegetables - 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!

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.

Oil Free Rainbow Roasted Vegetables - 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! Oil Free Rainbow Roasted Vegetables - 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! Oil Free Rainbow Roasted Vegetables - 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!

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 - 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!

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Oil Free Rainbow Roasted Vegetables

★★★★★ 4.6 from 26 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Entrées, Sides & Main Dishes, Gluten Free
  • 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!

Oil Free Rainbow Roasted Vegetables - 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!
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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

  1. Preheat the oven to 400 ºF or 200 ºC.
  2. Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
  3. Bake for about 25 minutes or until the vegetables are cooked.
  4. 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

 

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    • Hi Alice! I’d add the fresh thyme in the last 5 minutes or even when the veggies are cooked 🙂

      Reply

  3. Tried this with grilled steak for dinner tonight. One word…YUMMO!!!!! And SUPER easy!!!!! This is going to be a summer time staple at my house!

    ★★★★★

    Reply

      • Antoinette, I’m sure Iosune is too polite to tell you but having even a grilled steak defeats the object of this recipe! Saturated fats clog your arteries. That’s why this recipe has no fat! And this is also a vegan site so perhaps you might consider that you glee about eating dead animals might be offensive to some of us. Thank you for your future consideration.

        Reply

  4. Looks delicious! It would be healthier with some good fats though. Fat is necessary for the absorption of certain vitamins, such as vitamin A. Olive oil, coconut oil, avocado oil, or grass-fed butter (if you aren’t vegan) will help you get the most nutrition from this tasty dish.

    Reply

    • That’s false. You do not need to add processed fats to get the nutrients from your food. The vegetables
      are healthiest in their natural state and all vegetables contain their own fats. See the below link

      https://www.drmcdougall.com/health/education/health-science/hot-topics/nutrition-topics/vegetable-fish-oils/

      Vegetable & Fish Oils
      In nature there are no “free” vegetable oils; all are obtained by man-made processing. These important nutrients are bound within the substances of plants and in this complex form are essential for good health. When these oils are processed free of their surrounding fibers, vitamins, minerals and other phytochemicals, they become medicines at best, and toxic at worst. Some of the common consequences of consuming these so-called “good fats,” even flaxseed and fish oil, are obesity, type-2 diabetes, bleeding, immune system depression and cancer.

      ★★★★

      Reply

    • Why on earth would you believe that you need oils to get nutrients from nutrient-packed foods? That’s not even close to accurate.

      ★★★★

      Reply

      • According to an MIT nutritionist who worked for the UN – WHO, it is only when a person is suffering from extreme malnutrition, that is, starving to death, that their intake of oil is insufficient to metabolise vitamins. Let’s put that myth to bed forever please. Yes, hard to find fatfree vegan receipes Thanks!

        Reply

    • You shouldn’t mix oils(fats) with carbs(carbs burn like sugar) and so mixing them both together is very bad for the body. Extensive studies have been done on his and will create problems down the line. Either do a high fat high/low carb or high sugar diet(fruit and vegetable). NEVER MIX!
      That’s what ketosis is about.
      Thanks for this recipe. Hard to find oil free vegan recipes. Nice to see someone doing it correctly.

      ★★★★★

      Reply

      • Nothing wrong with eating natural oils. There have been NO studies ever done that has shown natural fats (olive oil for eg) is bad for you. In Fact it is good for you however. It must not be mixed with carbs. This is where people go wrong. Fats leave you fuller for longer and you won’t want to snack. It’s long to write the scientific explanation on here but my husband is a health coach and nutritional expect and worked with biologists around America doing different studies on food effects with the body. His dad had type 2 diabetes and he took him off insulin and medication just from a high fat diet with oils and raw vegetables in moderation. People need to do more research before writing their comments.
        We did a ketosis diet for 4 months and now moving over to vegan (with no fats) for the summer.
        I would recommend researching ketosis because its good to further educate oneself and understand how the body functions.
        Hope that helps 🙂

        Reply

          • I will will do this recipe as is. I know that I will love It! But I do eat chicken
            fish and occasionally stake and pork tender loin grilled. I feel confused Is
            though that this was healthy to eat together?
            Janice

            ★★★★★

          • Hi Janice! We’re vegans, so we don’t eat animals and we don’t think animal food is healthy at all. You should watch Fork over Knives, it’s a life-changing documentary. Have a nice day!

        • Here is the science, see the work of Drs. John McDougall, Caldwell Esselysten, Colin Campbell, Dean Ornish-Nancey Addison-nutritionist. The popular title of one of the main studies is “The China Study,” (thousands of people participated in this study-1960s) but once you find the work of these doctors above, there will be links to a multitude of other studies from legitimate and well respected peer-review medical journals and then you can decide for yourself. Oil is a highly processed food (not in any natural state) and, according to this group of doctors (and others), adds fat to your arteries, cells and organs-the result, heart disease, diabetes, cancer (inflammation), arthristic etc. Eat fat from nuts/avocados (in small quantities)

          Reply

    • better to just eat some olives or avocado along side. You’ll get the fat plus a little fiber and probably some other micronutrients.

      ★★★★

      Reply

  5. Hi Iosune,

    I love the way you have made this recipe.Special hats off to Alberto who infact did his part well.I think it is taken from a perfect angle.Special congrats to both of you.

    ★

    Reply

  6. Made this dish last night and really enjoyed it! I invested in a high-quality balsamic vinegar especially for this recipe. I tossed the veggies a little bit half way through cooking time to distribute the vinegar and waited until the last 5 minutes to add the thyme (to prevent scorching). The result was delicious! And beautiful. I served the veggies alongside red quinoa and black beans.

    ★★★★★

    Reply

  7. I’ve been making this dish for years it’s great
    I’ve used olive oil but will try yr version with the vinegar . I’ve never tried carrots or broccoli but I always put plum tomatoes in . Just delist .
    Ann

    Reply

  8. This is the way we eat veggies often! Love Love!! It may sound like a small thing, but I love the way you lined them up in rows. It makes it so pretty and less “offensive” to my kiddos who love a particular veggie one week and despise it the next! “Ew! It’s touching the broccoli!!”
    The other thing I love about this presentation is that it’s a great way to deliver roasted veggies to a friend who is in need of a meal. Love it!

    ★★★★★

    Reply

    • A prior post mentioned looking forward to this as a summer staple. (yum) I forgot to add that at this chilly time of year, the same is amazing with roasted root veggies! (winter squashes, carrots, parsnips, sweet potato…) I just add a little time, maybe 10 minutes, cook all the way. Warm and yummy…

      Reply

    • Hi Karin! Thank you so much for your kind words 😀 I love root veggies, they’re great! Have a nice day 😉

      Reply

  11. I grow and dehydrate kale. Then I use a Blentec to turn it into powder. I add this kale powder to olive oil and fresh garlic. I stir the oil mixture into a bowl of fresh veggies, then roast. Yum!!! I will try roasted veggies using balsamic vinegar this week.

    ★★★★★

    Reply

  12. Terrific recipe! I’ve always added a small amount of olive oil to my vegetables before roasting them. The other night I tried your method, except that I forgot and mixed the balsamic with the vegetables before laying them out on the pan. I didn’t have thyme on hand, but I did have fresh dill and home-dried rosemary (smells wonderful), so I added them instead. Delicious! I am sharing this today as my pick for Recipe of the Day on YayYay’s Kitchen Facebook page, Twitter, and elsewhere. Love sharing good, whole food recipes like this. Such a pleasure!

    ★★★★★

    Reply

  13. How well does this keep if you refrigerate and reheat it? Making it for a potluck tomorrow and would love to cook it tonight instead of at 6 in the morning! Thanks!

    Reply

    • Hi Lovisa! It work well, at least for me 🙂 You can add some oil-free sauce on top if you want. Have a nice day!

      Reply

  16. Delicious! But be careful with the amount if vinegar. I recommend leaving the excess vinegar in the bowl where u mix it with the thyme and veggies.

    Reply

  17. About how much of the balsamic vinegar did you use? I only use it rarely, so I’m having a hard time even estimating what “to taste” would be for me when the cooking will change it. This looks delicious, so I want to try but am afraid of either going too heavy on the vinegar and ending up inedible, or too light and having hard veggies. 🙂

    Reply

    • Hi Heather! I don’t know exactly how much I add, but probably about 3 tbsp… Hope it works for you!

      Reply

      • Thank you! That helps a lot – I really had no idea if we were talking teaspoons or a cup, etc. 🙂 I cannot wait to assemble all these pretty veggies and get going!

        ★★★★★

        Reply

  18. That’s alot for just one person in the household can this be frozen, would it taste the same?

    Reply

    • Hi Denise! You could use half the ingredients or even less if you want. I’ve never frozen it, so I don’t know. Have a nice day!

      Reply

  19. Hi could you tell me how much balsamic vinegar to use? I tried the recipe with 1 tbsp vinegar and the end result was very dry.

    Reply

  22. Hi! Just wondering if the veggies would stick to the baking sheet because there’s no oil? I really want to try oil-free roasting but have a hard time getting veggies not to stick even with oil!

    ★★★★★

    Reply

    • Hi Charlotte! The veggies don’t stick to my baking sheet, but you can use some parchtment paper or something like that if you want 🙂

      Reply

  23. You told someone if they wanted to prepare it ahead of time, they could add an oil free sauce after… Any suggestions?

    ★★★★

    Reply

  24. Looks like a fantastic recipe. Will try today and make ahead for a week (time saver!!!)

    You call the recipe gluten free, which it sure is, however you mention seasoning with soya sauce above, which is RIDDLED with gluten.

    … how come things are never riddled with good things? Can your veggies be riddled with love?

    I’ll be adding some MECHANICALLY EXTRACTED oil to this recipe, because I need the calories. Oil for the win.

    Reply

  25. Hi. Can a batch be prepared and refrigerated to be used next day?
    Also, can I replace vinegar with lemon juice?

    ★★★★★

    Reply

    • Hi Muskan! You can make it and store it in the fridge the next day 🙂 Lemon juice is also a great choice. Have a nice day!

      Reply

  26. Thank you for sharing and for the great photos. I bet adding a few garlic gloves to the roasting tray and using rosemary might be a good alternative.

    ★★★★★

    Reply

  29. I was skeptical but it is absolutely delicious! Properly roasted without oil as you said (I’m on a diet). If your vegan cheese is as great as this I will be over the moon 🙂 thanks, just signed up too

    ★★★★★

    Reply

  31. 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.

    ★★★★★

    Reply

  33. 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.

    Reply

  34. 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.

    Reply

  35. 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

    ★★★★★

    Reply

  36. 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!

    Reply

  37. With the different textures and densities, do the veggies all cook well with 25 minutes? None are over or undercooked?

    Reply

  38. 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

    ★★★★★

    Reply

  39. 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.

    Reply

    • 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!

      Reply

      • 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 🙂

        ★★★★★

        Reply

        • 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!

          Reply

  40. 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.

    ★★★★★

    Reply

  42. 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!

    ★★★★★

    Reply

  43. 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.

    Reply

    • 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 🙂

      Reply

    • 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.

      Reply

  44. 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 🙂

    Reply

    • 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!

      Reply

  45. 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!

    Reply

  46. 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.

    Reply

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