Rainbow Roasted Vegetables Recipe

Rainbow Roasted Vegetables Recipe

How To Make Rainbow Roasted Vegetables

Savor the healthy flavors of these roasted vegetables that match the rainbow! Just layer bell pepper, carrots, squash, and broccoli, and bake until tender.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 2red bell peppers,cut into 1-inch chunks
  • 4carrots,cut into ½-inch thick coins
  • 2yellow squash,cut into ½-inch thick half circles
  • 1lbbroccoli,trimmed and cut into bite sized pieces
  • 1red onion,trimmed and cut into ½-inch thick wedges
  • ½tspkosher salt
  • ¼tspblack pepper
  • 3tbspcanola oil


  1. Preheat the oven to 400 degrees F.

  2. In one large bowl add ½ tablespoon of oil and gently toss onions, then place onto a tray. Do the same for every veggie except the broccoli which needs 1 tablespoon.

  3. Arrange them in a single layer onto your cookie sheet in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli, and red onion.

  4. Sprinkle kosher salt and black pepper.

  5. Cook for 20 to 25 minutes or until they’re just starting to brown and the carrots are fork tender.


  • Calories: 182.66kcal
  • Fat: 7.66g
  • Saturated Fat: 0.61g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.46g
  • Polyunsaturated Fat: 2.14g
  • Carbohydrates: 28.30g
  • Fiber: 6.48g
  • Sugar: 5.76g
  • Protein: 4.29g
  • Sodium: 216.54mg
  • Calcium: 104.56mg
  • Potassium: 983.30mg
  • Iron: 1.91mg
  • Vitamin A: 451.17µg
  • Vitamin C: 137.83mg
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