Roasted Rainbow Veggies with Lemon-Herb Vinaigrette

Alright, let's dive into this Roasted Rainbow Veggies with Lemon-Herb Vinaigrette recipe! Honestly, I reckon you'll love it.

Recipe Introduction: Colour Your Plate with Delicious Vegetable Side Dishes

Ever wondered how to jazz up your dinner plate? looking for easy vegetable side dish recipes ? this recipe is your answer.

This vibrant and flavourful roasted vegetable medley is the perfect way to get your five-a-day in style.

Quick Hook: Veggie Delight, Any Night!

Are you tired of boring veggie dishes ? this recipe features the keyword "vegetable side dishes" naturally in its description, perfect for search engines.

Plus, it delivers a flavour punch. get ready for a zesty, herby delight that's both healthy and incredibly tasty!

Brief Overview: From Garden to Gourmet

This dish doesn't come from any fancy restaurant. it is inspired by the mediterranean diet. it’s a celebration of fresh, seasonal veggies.

This vegan side dish recipe is super easy. total time is under an hour. it serves about 6 people. perfect for family dinners or a simple meal prep.

Main Benefits: Healthy and Happy!

Want some health dinner recipes ? then these vibrant, colourful roasted rainbow vegetables are packed with nutrients. it is a guaranteed hit.

It's perfect for a summer barbecue or a cosy winter meal. i feel this recipe is special as it’s easy, customizable, and utterly delicious.

Time to gather those ingredients, yeah? Let's get roasting!

Alright, let's chat about what you need to make amazing vegetable side dishes , particularly our Roasted Rainbow Vegetables recipe! Don’t worry, it’s all super straightforward. You got this.

Roasted Rainbow Veggies with Lemon-Herb Vinaigrette Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:6 servings

Ingredients:

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, peeled and quartered
• 2 carrots, peeled and sliced into 1/2-inch (1.25cm) rounds
• 2 zucchini, chopped into 1-inch (2.5cm) pieces
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss the Brussels sprouts, bell peppers, red onion, carrots, and zucchini in a large bowl with the olive oil, salt, and pepper. Ensure all vegetables are evenly coated.
• Spread the vegetables in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway through, until tender and slightly browned.
• While the vegetables are roasting, whisk together the extra virgin olive oil, lemon juice, minced garlic, parsley, thyme, Dijon mustard, and red pepper flakes (if using) in a small bowl. Season to taste with salt and pepper.
• Once the vegetables are roasted, transfer them back to the large bowl. Pour the lemon-herb vinaigrette over the vegetables and toss gently to coat. Serve immediately.

Nutrition Facts

Calories:200

Fat:15g

Fiber:5g

Recipe Info

Category:Side Dish

Cuisine:Mediterranean

Ingredients & Equipment

First, gather your bits and bobs. Remember, good ingredients = banging flavours! I always say, start well, finish well.

Main Ingredients

For the veggie dishes themselves, you'll need:

• 450g (1 lb) Brussels sprouts, halved. Look for firm, bright green sprouts. No slimy ones, yeah?
• 1 Red bell pepper.
• 1 Yellow bell pepper. These should be firm and shiny.
• 1 Red onion, quartered.
• 2 Carrots, sliced. About 1.25cm (1/2 inch) thick.
• 2 Zucchini, chopped.
• 3 tablespoons olive oil. I use extra virgin, but regular is fine.
• 1 teaspoon kosher salt.
• ½ teaspoon black pepper. Freshly ground is best, innit?

For the vinaigrette, you'll need:

• 60ml (¼ cup) extra virgin olive oil.
• 3 tablespoons fresh lemon juice. Fresh is key here!
• 2 cloves garlic, minced.
• 2 tablespoons chopped fresh parsley.
• 1 tablespoon chopped fresh thyme.
• 1 teaspoon Dijon mustard.
• ¼ teaspoon red pepper flakes. Optional, for a kick.
• Salt and pepper to taste.

Seasoning Notes

This is where the magic happens! A good spice combo can make all the difference.

• Our essential spice combination is garlic, parsley, and thyme. This is like the holy trinity of healthy side dish recipes .
• Lemon juice brightens everything up, whilst dijon mustard adds a little oomph .
• Don't have thyme? Rosemary works nicely too. If you want some fire, add some chilli flakes!

Equipment Needed

Let’s keep it simple. You only need:

• A big baking sheet. I mean, pretty large!
• A big bowl.
• A small bowl.
• A whisk.
• Or maybe you can use a fork as a common household alternative.

And, honestly, that’s it! no fancy gadgets needed for these easy vegetable side dish recipes . you can find lots of other roasted vegetable recipes if you search for quick vegetable side dishes online but, you know, ours is the best! especially when paired with health dinner recipes .

Fancy making it vegan side dish recipes ? just ditch the dijon mustard or swap it out for something vegan-friendly! a roasted vegetable medley is only a few steps away!

Right, get prepping. I'll meet you in the next section where we’ll actually cook the roasted rainbow vegetables . I have good faith!

Alright, let’s get cooking! we're making roasted rainbow vegetables with a zingy lemon-herb vinaigrette. forget boring veggie dishes ! this is the side dish that will make everyone say, "oh my gosh, these are amazing!" plus, it easily fits into those health dinner recipes we all need.

Honestly, it is so easy.

Prepping the Rainbow: Mise en Place Magic

First, the mise en place . it's french for "everything in its place." sounds fancy, doesn't it? but it’s just about getting organised.

Chop all your veg before you turn on the oven. saves time and stress. we're talking: 1 lb brussels sprouts (halved) , 1 red bell pepper (chopped) , 1 yellow bell pepper (chopped) , 1 red onion (quartered) , 2 carrots (sliced) , and 2 zucchini (chopped) .

Time-saving tip? Buy pre-cut veggies. No shame in that game! Safety reminder: watch those fingers when you're chopping! Seriously, I once nearly lost a digit making julienne carrots. Ouch!

Roasting to Perfection: Step-by-Step

1. Blast off! Preheat your oven to 400° F ( 200° C) . Get that oven nice and hot.
2. Veggie party! Toss the prepped Brussels sprouts, bell peppers, red onion, carrots, and zucchini with 3 tablespoons olive oil , 1 teaspoon salt , and ½ teaspoon pepper . Make sure they're all coated.
3. Spread the love. Spread the vegetables in a single layer on a baking sheet. Overcrowding = soggy veggies. No one wants soggy veggies.
4. Roast them babies! Roast for 30 minutes , flipping halfway. You want them tender and slightly browned, not mushy.
5. Vinaigrette time. While the veg roasts, whisk together ¼ cup extra virgin olive oil , 3 tablespoons lemon juice , 2 minced garlic cloves , 2 tablespoons chopped fresh parsley , 1 tablespoon chopped fresh thyme , 1 teaspoon Dijon mustard , and a pinch of red pepper flakes (optional, but recommended!). Season with salt and pepper.
6. Dress it up! Toss the roasted vegetables with the vinaigrette. Serve immediately. Boom! You've got amazing roasted vegetable recipes .

Pro Tips for Veggie Victory

• Don't be a pan crammer. Overcrowding the baking sheet leads to steamed, not roasted, veggie dishes . Use two pans if needed.
• High heat is your friend. That 400° F ( 200° C) is key for caramelization.
• Fresh herbs matter. Dried herbs just don't have the same punch. Trust me.

Common mistake? Under-seasoning. Don't be afraid to add more salt and pepper!

Make-ahead? roast the vegetables ahead of time. store them in the fridge. toss with the vinaigrette just before serving. this is one of those easy vegetable side dish recipes that really delivers.

Enjoy those quick vegetable side dishes ! honestly, you'll be whipping this up every week. and for my vegan friends, this hits the mark for great vegan side dish recipes too! thinking of colours? you could also call this a roasted rainbow vegetables dish!.

It's a brilliant way to add more healthy side dish recipes to your repertoire. finally, think of this as your go-to base for a roasted vegetable medley , swap out some veggies to whatever your heart desires.

Recipe Notes: Let's Talk Shop!

Okay, so we've got this amazing recipe for vegetable side dishes . but, like, what now? let's dive into the nitty-gritty.

I want to share some tips to make it shine. this isn't just a recipe; it's your canvas!

Serving Suggestions: Get Your Plate On!

Think about how you can make this dish pop! plating is key, people! consider arranging your roasted rainbow vegetables artfully.

A sprinkle of fresh herbs never hurts. for sides, this veggie dishes recipe goes great with grilled chicken or even a hearty lentil stew.

How about serving it with a crisp glass of sauvignon blanc? fancy , i know.

Storage Tips: Keep it Fresh, Fam!

Got leftovers? honestly, these healthy side dish recipes are even better the next day. for refrigeration, store them in an airtight container for up to three days.

Freezing isn't ideal, as the veggies can get a bit mushy, but if you must, freeze for up to a month.

To reheat, a quick toss in a pan or a few minutes in the microwave works wonders.

Variations: Remix it Up!

Want to switch things up? i love using different veggies depending on the season. in winter, try adding butternut squash.

For a dietary twist, you could easily make this recipe gluten-free by making sure your dijon mustard doesn't contain any gluten.

Also, to make this one of your go-to vegan side dish recipes , just double-check your mustard label!

Nutrition Basics: Goodness in Every Bite!

Okay, i'm no nutritionist, but it's pretty clear this dish is packed with goodness. we're talking vitamins, fibre, and antioxidants galore! it's a fantastic addition to your health dinner recipes .

Plus, all those roasted vegetable recipes are naturally low in fat. this is a guilt-free way to load up on your easy vegetable side dish recipes .

So there you have it! some handy notes to make this roasted vegetable medley your own. don't be afraid to experiment and have fun.

And hey, if you mess it up, who cares? it's just food, innit? get creative and remember that finding new and great quick vegetable side dishes can be a lot of fun!