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
Ingredients
- 1 and ⅔ cups chopped red bell peppers
- 2 cups chopped carrots
- 1 and ⅓ cups chopped yellow bell peppers
- 1 and ⅔ cups chopped zucchini
- 1 cup broccoli florets
- 1 cup chopped red onions, 200 g
- 1 tablespoon 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.
Lakisha says
Thank you for these amazing recipes.
Adriana @ Simple Vegan Blog says
Hi Lakisha! Thanks for your kind words 🙂
Sherryl says
Wow‼️ I made these tonight‼️ It’s AMAZING‼️ I cannot believe this is so WONDERFUL & EASY‼️ Thank You for a wonderful recipe👍👍👍👍👍
Iosune Robles says
Hi Sherryl! We always try to make simple and tasty recipes 🙂 So glad you liked it!
Kim Keeler says
Greetings! I made this recipe today adding asparagus and sweet potatoes. It turned out great and we had it over brown rice. I misted with water to keep from drying out. Next time I'll leave out the sweet potatoes - too dry. Thanks!
Iosune Robles says
Hi Kim! That sounds so good 🙂 Have a nice day!
Karen says
I cooked the veggies on a copper grill matt on my glass grill. They taste amazing!
Iosune Robles says
Hi Karen! So glad you liked it 🙂 Have a nice day!
KYM SIMMS says
Gonna give it a goo - my husband is ready for something new and vegetarian...have you got ideas for beginners at 50 yrs plus Thankyou x
Iosune says
Hi Kim! Hope you enjoy it. You'll find hundreds of recipes on the blog 🙂
Alisa says
About ow much balsamic would you use? I'm not sure if I used too much. Also would you rinse the vegetables first? Thanks!
Iosune says
Hi Alisa! About 2-3 tablespoons 🙂
Marc says
Do you have to use a liquid? I’m wondering how they will turn out with no liquid! Thanks!
Iosune says
Hi Marc! I think you could make this recipe with no liquid, but it would probably be too dry...
Eleanor McLellan says
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.
Iosune says
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!
Char says
Eleanor, don't be such a Karen.
Brent says
Have you tried this with root vegetables suck as beets and potatoes? Does it work just as well?
Iosune says
Hi Brent! Yes, it also works, but you'll need to bake them longer 🙂
Janice says
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!!
Iosune says
Hi Janice! Thanks a lot 🙂 So glad you liked it!
Liz Holmes says
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? :))
Iosune says
Hi Liz! It doesn't matter, but I sprinkle it over the baking sheet full of veggies 🙂
Cuttitto Sandra says
Perfect side for Thanksgiving
Iosune says
Hi Cuttitto! So glad you like it 🙂
Realtimedairy says
What a great recipe. Its so easy that my kids could also participate and they loved it. Thanks
Iosune says
Hi! So glad you and your kids enjoyed it 🙂
Steve Daire says
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.
Iosune says
Hi Steve! Hahaha you're so welcome. So glad you liked it so much 🙂
VeggieTater says
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!
Iosune says
Hi there! Sounds really good 🙂 Have a nice day!
Breann says
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 🙂
Iosune says
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!
loxner says
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.
Iosune says
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 🙂
Bridget says
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.
Iosune says
Hi Bridget! I agree, that's why I'm vegan 🙂
Gwendolyn Lewis says
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!
Iosune says
Hi Gwendolyn! You're so welcome 🙂 Sounds amazing!
Ashley says
Wow, this looks so healthy beautiful and delicious! Definitely a must make. ❤️❤️
Iosune says
Hi Ashley! Thanks a lot 🙂 So glad you like it!