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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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Did you make this recipe?
Leave us a review

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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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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Reader Interactions

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Reader Reviews

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  1. Ana @ Ana's Rocket Ship says

    May 4, 2015 at 19:14

    Wow- this looks so SUPER amazing!! Especially that last picture with the roasted broccoli!

    Reply
    • Iosune says

      May 5, 2015 at 09:08

      Thanks a lot Ana! 😀

      Reply
      • Ashlie Gossett says

        November 20, 2017 at 17:44

        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?

        Reply
        • Iosune says

          November 22, 2017 at 10:06

          Hi Ashleie! I’ve also made this recipe using oil and it also works great 😉

          Reply
    • Filipina Az says

      October 27, 2016 at 05:12

      Hi Iosune nice idea.
      I will try this sometime.

      Reply
      • Iosune says

        October 31, 2016 at 11:19

        Hi Filipina! Thanks a lot 🙂 Hope you like it!

        Reply
  2. Alice @ Hip Foodie Mom says

    May 9, 2015 at 13:07

    Would fresh thyme here just be a waste since you are roasting the vegetables? or would it burn?

    Reply
    • Iosune says

      May 10, 2015 at 11:37

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

      Reply
  3. Antoinette says

    May 27, 2015 at 00:42

    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
    • Iosune says

      May 27, 2015 at 08:52

      Hi Antoinette! I’m glad you liked it! 🙂

      Reply
      • Jain Sphinx says

        April 24, 2018 at 17:57

        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
        • Iosune says

          April 28, 2018 at 05:46

          Hi Jain! Thanks a lot for your comment 🙂 Have a nice day!

          Reply
        • Kelly says

          May 16, 2018 at 02:32

          Taking the words out of my mouth, Jain. Haha.

          Reply
          • Iosune says

            May 16, 2018 at 08:48

            Thanks Kelly 🙂

  4. Elly says

    July 1, 2015 at 04:22

    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
    • Iosune says

      July 14, 2015 at 17:07

      Hi Elly! Thanks a lot for the ideas 🙂

      Reply
    • Britt says

      July 28, 2015 at 20:01

      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
      • Iosune says

        August 12, 2015 at 17:17

        Hi Britt! This recipe is made without vegetable oils, so I don’t understand your comment :S

        Reply
        • Sue says

          October 10, 2015 at 18:00

          I believe Britt was responding to Elly’s comment about adding oil to your recipe. Britt is correct. Oil is unnecessary and unhealthy.

          Reply
          • Iosune says

            October 12, 2015 at 10:30

            Hi Sue! Thanks for your comment 🙂

    • Katy says

      January 17, 2016 at 06:04

      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
      • Iosune says

        January 18, 2016 at 10:27

        Hi Katy! I don’t think that at all! I don’t consume oils in my daily basis 🙂

        Reply
        • Laura says

          July 16, 2016 at 01:50

          I think Katy was replying to the comment Elly made. 🙂

          Reply
          • Iosune says

            July 16, 2016 at 14:29

            Hi Laura! Thanks for your help 😀

      • Dan says

        November 21, 2018 at 04:27

        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
        • Iosune says

          November 27, 2018 at 15:28

          Hi Dan! Thanks for your comment 🙂

          Reply
    • Farah says

      May 6, 2017 at 11:58

      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
      • Farah says

        May 6, 2017 at 12:10

        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
        • Iosune says

          May 7, 2017 at 15:51

          Hi Farah! Thanks a lot for your comment 😀

          Reply
          • Janice Ayer says

            October 20, 2017 at 14:21

            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

            ★★★★★

          • Iosune says

            October 23, 2017 at 12:28

            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!

        • sally says

          March 30, 2018 at 19:21

          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
          • Iosune says

            April 1, 2018 at 05:20

            Hi Sally! Thanks a lot for your comment 🙂 Have a nice day!

          • Jain Sphinx says

            April 24, 2018 at 17:58

            Janice – you eat STAKE??? That must be really hard on your gums.

    • dmitri says

      September 26, 2018 at 06:22

      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
      • Iosune says

        September 26, 2018 at 09:40

        Hi Dmitri! Sounds great 😉

        Reply
  5. Anna says

    July 15, 2015 at 12:24

    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
    • Iosune says

      July 17, 2015 at 10:51

      Thanks a lot Anna!

      Reply
  6. Claire says

    August 21, 2015 at 23:02

    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
    • Iosune says

      August 23, 2015 at 12:29

      Hi Claire! Wow, it sounds like the perfect meal to me! I love quinoa and beans <3

      Reply
  7. Ann turner says

    September 26, 2015 at 14:17

    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
    • Iosune says

      September 30, 2015 at 10:44

      Hi Ann!!! I hope you like it! I’ll add plum tomatoes next time, thanks for the idea!

      Reply
  8. Karin M says

    January 6, 2016 at 22:08

    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
    • Karin M says

      January 6, 2016 at 22:19

      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
    • Iosune says

      January 8, 2016 at 13:23

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

      Reply
  9. Wendy says

    February 1, 2016 at 00:21

    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

    Reply
    • Iosune says

      February 1, 2016 at 13:31

      Hi Wendy! Hope you like it! Veggies and hummus make a good team 😀

      Reply
  10. Christine says

    February 3, 2016 at 04:43

    How do you figure out the nutritional content on this? I made it last night and it was yummy!

    Reply
    • Iosune says

      February 5, 2016 at 10:36

      Hi Christine! This web is great: https://www.caloriecount.com/ I’m so glad you liked it 😀

      Reply
  11. Barbara says

    March 1, 2016 at 17:56

    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
    • Iosune says

      March 16, 2016 at 12:12

      Hi Barbara! That sounds amazing, thanks for the idea 😉

      Reply
  12. Kathryn Grace says

    March 22, 2016 at 18:33

    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
    • Iosune says

      March 25, 2016 at 09:18

      Hi Kathryn! Thanks a lot 🙂 Have a nice day!!!

      Reply
  13. Lovisa says

    April 8, 2016 at 03:26

    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
    • Iosune says

      April 11, 2016 at 12:27

      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
  14. Gina says

    April 20, 2016 at 00:31

    Making this tonight!

    Reply
    • Iosune says

      April 25, 2016 at 10:00

      Hi Gina! Hope you liked it! 😉

      Reply
  15. Ryan says

    May 10, 2016 at 00:25

    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!

    Reply
    • Iosune says

      May 14, 2016 at 17:50

      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!

      Reply
  16. Ana says

    May 24, 2016 at 01:50

    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
    • Iosune says

      May 25, 2016 at 10:59

      Thanks Ana! Thanks a lot for the advice 😉

      Reply
  17. ~Heather W~ says

    June 7, 2016 at 23:45

    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
    • Iosune says

      June 14, 2016 at 18:14

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

      Reply
      • ~Heather W~ says

        June 17, 2016 at 03:25

        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
        • Iosune says

          June 21, 2016 at 09:19

          You’re so welcome 🙂

          Reply
  18. Denise says

    June 8, 2016 at 12:04

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

    Reply
    • Iosune says

      June 14, 2016 at 18:15

      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. Rina says

    June 10, 2016 at 13:14

    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
    • Iosune says

      June 14, 2016 at 18:16

      Hi Rina! I don’t know exactly how much I add, but probably about 3 tbsp 🙂

      Reply
  20. Shonda says

    August 8, 2016 at 18:09

    Could I add zucchini and squash?

    Reply
    • Iosune says

      August 31, 2016 at 09:42

      Hi Shona! You can add any veggie you want 🙂

      Reply
  21. Heather @ Simple Fresh Natural says

    August 10, 2016 at 01:46

    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!!

    Reply
    • Iosune says

      August 31, 2016 at 09:51

      Hi Heather! Thanks a lot 😀 Hope you like it!

      Reply
  22. Charlotte q says

    August 18, 2016 at 00:33

    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
    • Iosune says

      August 31, 2016 at 10:27

      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. Lauren says

    August 23, 2016 at 02:27

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

    ★★★★

    Reply
    • Iosune says

      August 31, 2016 at 10:51

      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!

      Reply
  24. Grant Jennings says

    August 27, 2016 at 15:59

    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
    • Iosune says

      August 31, 2016 at 11:21

      Hi Grant! I used gluten-free soy sauce (tamari) 🙂

      Reply
  25. Muskan says

    September 10, 2016 at 10:29

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

    ★★★★★

    Reply
    • Iosune says

      September 12, 2016 at 09:37

      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. Barbara Salem says

    September 11, 2016 at 03:01

    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
    • Iosune says

      September 12, 2016 at 09:39

      Hi Barbara! Sounds great, I love garlic and rosemary 🙂

      Reply
  27. Stephanie says

    September 13, 2016 at 00:31

    Made this today and it was great!

    ★★★★★

    Reply
    • Iosune says

      September 19, 2016 at 18:27

      Hi Stephanie! I’m so glad you liked it 🙂

      Reply
  28. Manpreet kaur says

    September 21, 2016 at 12:36

    I just want to ask how many calories are in these grilled vegetables

    Reply
    • Iosune says

      September 27, 2016 at 08:22

      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!

      Reply
  29. Anwar says

    September 23, 2016 at 14:46

    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
    • Iosune says

      September 27, 2016 at 08:28

      Hi Anwar! Thanks a lot 🙂 I’m so glad you enjoy this recipe!

      Reply
  30. Deb says

    September 28, 2016 at 17:49

    What a great idea! I would love to stop using oil. Thanks so much! I will definitely be giving this a try 😀

    Reply
    • Iosune says

      October 3, 2016 at 09:39

      Thanks a lot Deb 🙂 Hope you like it!

      Reply
  31. Dev says

    October 11, 2016 at 06:07

    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
    • Iosune says

      October 11, 2016 at 17:03

      Hi Dev! Of course you can 🙂 Hope you enjoy this recipe!

      Reply
  32. Virginia says

    October 16, 2016 at 09:47

    Es posible en español? Gracias.

    ★★★

    Reply
    • Iosune says

      October 17, 2016 at 11:36

      Hola Virginia! Claro 🙂 Tenemos un blog en español: https://danzadefogones.com/como-asar-verduras-sin-aceite/ Un saludo!

      Reply
  33. Elizabeth says

    January 30, 2017 at 15:46

    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
    • Iosune says

      February 6, 2017 at 16:31

      Hi Elizabeth! Thanks a lot for your comment and your kind words. Have a beautiful day!

      Reply
  34. Autumn says

    February 2, 2017 at 18:30

    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
    • Iosune says

      February 6, 2017 at 16:54

      Hi Autumn! I think vinegar is a healthy food if you use it in moderation 🙂

      Reply
  35. Colette says

    February 6, 2017 at 16:44

    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
    • Iosune says

      February 6, 2017 at 16:58

      Hi Colette! You’re so welcome 🙂 Have a nice day!

      Reply
  36. Nicole Matcha says

    March 23, 2017 at 05:56

    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
    • Iosune says

      March 24, 2017 at 16:56

      Hi Nicole! I’m so glad you enjoyed it 😀

      Reply
  37. Kim Diroy says

    March 27, 2017 at 20:46

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

    Reply
    • Iosune says

      April 1, 2017 at 18:24

      Hi Kim! No they aren’t, I think the recipe works pretty well 🙂

      Reply
  38. GingerB says

    April 14, 2017 at 14:04

    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
    • Iosune says

      April 17, 2017 at 19:12

      Hi there! I’m so glad you liked it 😀 Have a nice day!

      Reply
  39. Dani says

    January 5, 2018 at 17:03

    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
    • Iosune says

      January 6, 2018 at 13:42

      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
      • Mary Fisher says

        January 9, 2018 at 17:20

        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
        • Iosune says

          January 10, 2018 at 09:37

          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. Anne-Ashley says

    February 11, 2018 at 20:18

    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
    • Iosune says

      February 13, 2018 at 17:50

      Hi Anne-Ashley! I’ve never frozen it, so I can’t help you, sorry!

      Reply
  41. Ashley says

    February 28, 2018 at 19:15

    Wow, this looks so healthy beautiful and delicious! Definitely a must make. ❤️❤️

    Reply
    • Iosune says

      March 25, 2018 at 04:41

      Hi Ashley! Thanks a lot 🙂 So glad you like it!

      Reply
  42. Gwendolyn Lewis says

    June 2, 2018 at 01:37

    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
    • Iosune says

      June 4, 2018 at 10:37

      Hi Gwendolyn! You’re so welcome 🙂 Sounds amazing!

      Reply
  43. loxner says

    June 10, 2018 at 16:47

    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
    • Iosune says

      June 13, 2018 at 12:47

      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
    • Bridget says

      July 19, 2018 at 16:44

      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
      • Iosune says

        July 20, 2018 at 09:28

        Hi Bridget! I agree, that’s why I’m vegan 🙂

        Reply
  44. Breann says

    August 14, 2018 at 22:26

    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
    • Iosune says

      August 15, 2018 at 09:16

      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. VeggieTater says

    September 5, 2018 at 00:23

    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
    • Iosune says

      September 11, 2018 at 09:07

      Hi there! Sounds really good 🙂 Have a nice day!

      Reply
  46. Steve Daire says

    October 17, 2018 at 14:14

    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
    • Iosune says

      October 18, 2018 at 09:51

      Hi Steve! Hahaha you’re so welcome. So glad you liked it so much 🙂

      Reply
  47. Realtimedairy says

    October 20, 2018 at 10:03

    What a great recipe. Its so easy that my kids could also participate and they loved it. Thanks

    Reply
    • Iosune says

      October 22, 2018 at 09:34

      Hi! So glad you and your kids enjoyed it 🙂

      Reply
  48. Cuttitto Sandra says

    November 23, 2018 at 14:54

    Perfect side for Thanksgiving

    ★★★★★

    Reply
    • Iosune says

      November 27, 2018 at 15:41

      Hi Cuttitto! So glad you like it 🙂

      Reply
  49. Liz Holmes says

    January 25, 2019 at 19:45

    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? :))

    Reply
    • Iosune says

      January 26, 2019 at 12:47

      Hi Liz! It doesn’t matter, but I sprinkle it over the baking sheet full of veggies 🙂

      Reply

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