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.
OUR LATEST VIDEOSWhen 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
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
Wow- this looks so SUPER amazing!! Especially that last picture with the roasted broccoli!
Thanks a lot Ana! 😀
The other recipes I’ve read mention placing the veggies on the baking sheet “not touching”. This keeps me from making this recipe too often because it makes it difficult to fit enough for my large family in the oven at one time. It seems your recipe doesn’t require that. I wonder if it’s because your recipe is oil free?
Hi Ashleie! I’ve also made this recipe using oil and it also works great 😉
Hi Iosune nice idea.
I will try this sometime.
Hi Filipina! Thanks a lot 🙂 Hope you like it!
Would fresh thyme here just be a waste since you are roasting the vegetables? or would it burn?
Hi Alice! I’d add the fresh thyme in the last 5 minutes or even when the veggies are cooked 🙂
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!
★★★★★
Hi Antoinette! I’m glad you liked it! 🙂
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.
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.
Hi Elly! Thanks a lot for the ideas 🙂
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.
★★★★
Hi Britt! This recipe is made without vegetable oils, so I don’t understand your comment :S
I believe Britt was responding to Elly’s comment about adding oil to your recipe. Britt is correct. Oil is unnecessary and unhealthy.
Hi Sue! Thanks for your comment 🙂
Why on earth would you believe that you need oils to get nutrients from nutrient-packed foods? That’s not even close to accurate.
★★★★
Hi Katy! I don’t think that at all! I don’t consume oils in my daily basis 🙂
I think Katy was replying to the comment Elly made. 🙂
Hi Laura! Thanks for your help 😀
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.
★★★★★
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 🙂
Hi Farah! Thanks a lot for your comment 😀
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)
Hi Sally! Thanks a lot for your comment 🙂 Have a nice day!
Janice – you eat STAKE??? That must be really hard on your gums.
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.
★
Thanks a lot Anna!
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.
★★★★★
Hi Claire! Wow, it sounds like the perfect meal to me! I love quinoa and beans <3
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
Hi Ann!!! I hope you like it! I’ll add plum tomatoes next time, thanks for the idea!
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!
★★★★★
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…
Hi Karin! Thank you so much for your kind words 😀 I love root veggies, they’re great! Have a nice day 😉
These look so wonderfful! I love roadted veggies with eggs, pasta or hummus. I mt never occured to me to skip the oil, can’t wait to try it.
http://www.keepmovingmama.com
Wendy
Hi Wendy! Hope you like it! Veggies and hummus make a good team 😀
How do you figure out the nutritional content on this? I made it last night and it was yummy!
Hi Christine! This web is great: https://www.caloriecount.com/ I’m so glad you liked it 😀
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.
★★★★★
Hi Barbara! That sounds amazing, thanks for the idea 😉
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!
★★★★★
Hi Kathryn! Thanks a lot 🙂 Have a nice day!!!
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!
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!
Making this tonight!
Hi Gina! Hope you liked it! 😉
The mobile version of your page is broken: http://simpleveganblog.com/oil-free-rainbow-roasted-vegetables/?m
My wife shared it to me from her phone and I’m not on mobile and it doesn’t load the shortcodes properly.
Just thought I’d let ya know!
Hi Ryan! Thanks a lot 🙂 You can delete the mobile extension “?m” and the link will work: http://simpleveganblog.com/oil-free-rainbow-roasted-vegetables/ Sorry for the inconvenience!
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.
Thanks Ana! Thanks a lot for the advice 😉
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. 🙂
Hi Heather! I don’t know exactly how much I add, but probably about 3 tbsp… Hope it works for you!
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!
★★★★★
You’re so welcome 🙂
That’s alot for just one person in the household can this be frozen, would it taste the same?
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!
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.
Hi Rina! I don’t know exactly how much I add, but probably about 3 tbsp 🙂
Could I add zucchini and squash?
Hi Shona! You can add any veggie you want 🙂
This is such a pretty dish!! And so easy. Love it when that happens! I love roasted veggies, so I am going to have to give this recipe a try asap!!
Hi Heather! Thanks a lot 😀 Hope you like it!
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!
★★★★★
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 🙂
You told someone if they wanted to prepare it ahead of time, they could add an oil free sauce after… Any suggestions?
★★★★
Hi Lauren! Ketchup, bbq sauce, more tamari or soy sauce, any sauce you like! I loooove this oil-free tahini dressing: http://simpleveganblog.com/simple-salad-with-oil-free-tahini-dressing/ It’s so delicious!
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.
Hi Grant! I used gluten-free soy sauce (tamari) 🙂
Hi. Can a batch be prepared and refrigerated to be used next day?
Also, can I replace vinegar with lemon juice?
★★★★★
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!
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.
★★★★★
Hi Barbara! Sounds great, I love garlic and rosemary 🙂
Made this today and it was great!
★★★★★
Hi Stephanie! I’m so glad you liked it 🙂
I just want to ask how many calories are in these grilled vegetables
Hi Manpreet! We don’t count calories, just nourish our bodies with healthy food, but you can use this web if you want: https://www.caloriecount.com/ Have a nice day!
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
★★★★★
Hi Anwar! Thanks a lot 🙂 I’m so glad you enjoy this recipe!
What a great idea! I would love to stop using oil. Thanks so much! I will definitely be giving this a try 😀
Thanks a lot Deb 🙂 Hope you like it!
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.
★★★★★
Hi Dev! Of course you can 🙂 Hope you enjoy this recipe!
Es posible en español? Gracias.
★★★
Hola Virginia! Claro 🙂 Tenemos un blog en español: https://danzadefogones.com/como-asar-verduras-sin-aceite/ Un saludo!
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!
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 🙂
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
★★★★★
Hi Colette! You’re so welcome 🙂 Have a nice day!
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 😀
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 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
★★★★★
Hi there! I’m so glad you liked it 😀 Have a nice day!
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 🙂
★★★★★
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!
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.
★★★★★
Hi Anne-Ashley! I’ve never frozen it, so I can’t help you, sorry!
Wow, this looks so healthy beautiful and delicious! Definitely a must make. ❤️❤️
Hi Ashley! Thanks a lot 🙂 So glad you like it!