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, and roasted red pepper hummus.
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.
Grant Jennings says
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.
Iosune says
Hi Grant! I used gluten-free soy sauce (tamari) 🙂
Lauren says
You told someone if they wanted to prepare it ahead of time, they could add an oil free sauce after... Any suggestions?
Iosune says
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!
Charlotte q says
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!
Iosune says
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 🙂
Heather @ Simple Fresh Natural says
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!!
Iosune says
Hi Heather! Thanks a lot 😀 Hope you like it!
Shonda says
Could I add zucchini and squash?
Iosune says
Hi Shona! You can add any veggie you want 🙂
Rina says
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.
Iosune says
Hi Rina! I don’t know exactly how much I add, but probably about 3 tbsp 🙂
Denise says
That's alot for just one person in the household can this be frozen, would it taste the same?
Iosune says
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!
~Heather W~ says
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. 🙂
Iosune says
Hi Heather! I don't know exactly how much I add, but probably about 3 tbsp... Hope it works for you!
~Heather W~ says
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!
Iosune says
You're so welcome 🙂
Ana says
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.
Iosune says
Thanks Ana! Thanks a lot for the advice 😉
Ryan says
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!
Iosune says
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!
Gina says
Making this tonight!
Iosune says
Hi Gina! Hope you liked it! 😉
Lovisa says
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!
Iosune says
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!