Roasted Veggie Rainbow

This side dish is so pretty you may only want to look at it, but I assure you it’s worth digging in, too.

Ingredients

Red Peppers

2 red peppers, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Carrots

4 large carrots, peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon Gefen Honey
1/2 teaspoon salt
1/2 teaspoon ground ginger, such as Pereg

Yellow Squash

3 yellow squash, washed and sliced
2 tablespoons olive oil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil, such as Pereg

Broccoli

1 (24-ounce) bag Beleaves Frozen Broccoli
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Gefen Onion Powder
1/2 teaspoon dehydrated garlic flakes

Red Onions

2 red onions, cut into thin wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

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baked broccoli carrots herbs peppers purple onions roasted spiced Yocheved Shvarzblat zucchini

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baked broccoli carrots herbs peppers purple onions roasted spiced Yocheved Shvarzblat zucchini

Roasted Veggie Rainbow

Yocheved Shvarzblat

Whisk by Ami Magazine

Recipe Description:

This side dish is so pretty you may only want to look at it, but I assure you it’s worth digging in, too.

Ingredients

Red Peppers

2 red peppers, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Carrots

4 large carrots, peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon Gefen Honey
1/2 teaspoon salt
1/2 teaspoon ground ginger, such as Pereg

Yellow Squash

3 yellow squash, washed and sliced
2 tablespoons olive oil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil, such as Pereg

Broccoli

1 (24-ounce) bag Beleaves Frozen Broccoli
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Gefen Onion Powder
1/2 teaspoon dehydrated garlic flakes

Red Onions

2 red onions, cut into thin wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Step 1

Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with aluminum foil and set aside. Prepare five zip-top bags.
Place the ingredients for each vegetable in a separate zip-top bag, seal, and coat vegetables evenly in oil and spices.
Spread on the prepared baking sheets in a single layer, working in batches if needed.
Roast 30 minutes.

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Roasted Veggie Rainbow

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