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Oil-Free Rainbow-Roasted Vegetables


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This tasty and simple oil-free rainbow-roasted vegetable dish is a great option when you aren’t in the mood to make dinner.

Roasting vegetables is a healthy and delicious way to prepare them, and it offers several benefits over other cooking methods:

Benefits of Roasting Vegetables

  1. Retains nutrients: Roasting vegetables helps to retain their nutrients, as the high heat causes them to caramelize and form a crispy exterior while keeping their vitamins and minerals intact.
  2. Enhances flavor: Roasting vegetables brings out their natural sweetness and intensifies their flavor. The caramelization that occurs during roasting gives them a depth of flavor that can’t be achieved with other cooking methods.
  3. Versatility: Roasting works well for various vegetables, from root vegetables like carrots and potatoes to cruciferous vegetables like broccoli and cauliflower. You can also roast a combination of vegetables for a colorful and flavorful side dish.
  4. Easy to prepare: Roasting vegetables is easy and requires minimal effort. Chop the vegetables, toss them in herbs and seasonings, and then roast them in the oven until they’re tender and caramelized.
  5. Meal prep friendly: Roasted vegetables can be made in large batches and stored in the refrigerator for up to a week. They make a great addition to salads, grain bowls, or as a side dish with protein.
photograph of raw carrots fo this tasty and simple oil-free rainbow-roasted vegetable dish is a great option when you aren't in the mood to make dinner.

This recipe is great for oven-roasting or air frying; I’ll share the two roasting methods below.

Air frying is a quick and easy way to cook vegetables, and it’s a great way to add more healthy, plant-based meals to your diet.

Here is a simple method for air-frying oil-free rainbow vegetables:

  1. Preheat your air fryer to the recommended temperature for the type of vegetable you are cooking.
  2. Wash and prepare the vegetables as desired. Cut them into uniform sizes, so they cook evenly.
  3. Toss the vegetables in a small amount of balsamic vinegar(about 1-2 teaspoons per cup of vegetables) and any desired seasonings.
  4. Place the vegetables in a single layer in the air fryer basket. Do not overcrowd the basket, as this will prevent the vegetables from crisping up.
  5. Cook the vegetables for 8-12 minutes at 400 degrees, shaking the basket every few minutes to ensure even cooking. The exact cooking time will depend on the type and size of the vegetables.
  6. Once the vegetables are cooked to your liking, remove them from the air fryer and season them with any additional salt, pepper, or other spices as desired.
  7. Serve the vegetables hot, and enjoy!
photo of raw orange, yellow, and red peppers for a tasty and simple oil-free rainbow-roasted vegetable dish is a great option when you aren't in the mood to make dinner.

How to Make the Best Oil-Free Roasted Rainbow Vegetables

Roasting vegetables without oil can be a healthy and delicious way to prepare them. Here are some tips to get the best oven-roasted vegetables without oil:

  1. Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent the vegetables from sticking.
  2. Cut the vegetables into uniform sizes, so they cook evenly. Small pieces will cook faster than larger ones, so adjust the cooking time accordingly.
  3. Season the vegetables with spices, herbs, and other flavorings to add flavor without using oil. Garlic, onion powder, cumin, paprika, and rosemary are all good options.
  4. Use a high temperature for roasting. Roasting vegetables at a high temperature, such as 400-425°F (205-220°C), will help them to cook quickly and develop a nice caramelized exterior.
  5. Spread the vegetables out in a single layer on the baking sheet. Overcrowding the pan will prevent the vegetables from roasting properly.
  6. Use a spritz of water or vegetable broth to prevent the vegetables from drying out. This will also help the seasoning to stick to the vegetables.
  7. Roast the vegetables for the recommended amount of time, tossing them every 10-15 minutes to ensure even cooking.

By following these tips, you can get the best oil-free rainbow-roasted vegetables without oil. They will be flavorful, tender, and caramelized, and they make a great side dish or addition to salads and grain bowls.

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Oil-Free Rainbow-Roasted Vegetables

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These oil-free rainbow roasted vegetables are so delicious, healthy, low in fat, and easy
to make.



2 cups chopped red bell peppers

2 cups chopped carrots

1 cup chopped yellow bell peppers

2 cups chopped zucchini

2 cups broccoli florets

1 cup chopped red onions

1 tbsp dried thyme

Balsamic vinegar to taste


  1. Preheat the oven to 425 ºF
  2. Place the chopped vegetables onto a baking sheet, and add the thyme and balsamic vinegar to taste.
  3. Bake for about 30 minutes (tossing at the halfway point) or until the vegetables are cooked.
  4. Leftover vegetables can be stored for 3-4 days in the refrigerator.

Get Creative in the Kitchen

Toss vegetables in your favorite herbs or spices

Add a splash or dash of coconut aminos, tamari, lemon, or lime juice

Vinegar of choice

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