Rainbow Roasted Veggies

We eat with our eyes first.

And initially I thought that might be contributing to why these rainbow roasted vegetables are so delicious.  I mean, look at that beautiful lineup of colors! They may be pretty to look at, but these veggies are also ridiculously tasty and unbelievably healthy, too.

They have NO oil!

Just veggies simply tossed with balsamic vinegar, oregano and salt before roasting, and voila.

Vegetable perfection. (It does exist!)

The combination listed below creates a beautiful spectrum of colors, but you can absolutely mix in your favorite veggies.  This would be excellent with yellow squash, broccoli, sweet yellow onion, mushrooms or butternut squash subbed in.  And you don’t have to keep them organized by color.

In fact I recommend you give them a good toss in the vinegar and spices before roasting to make sure everything is coated well.

Roasting brings out the veggie’s best flavors, plus the balsamic vinegar adds a slight sweetness to the mix which is really special.  I love that this makes such a big batch, which could easily feed 4-6 as a side dish.  It also makes fantastic leftovers!  I’ve made these twice in the past week. They are seriously that good.

I love how healthy the mixture is without added oil.  And they’re easy to whip together on a work night.  Double bonus!

I promise these roasted rainbow vegetables will be a new staple in your house, too!