Serve a roasted vegetable platter filled with colorful veggies. And one of the easiest ways to serve veggies for dinner is to roast them on a sheet tray. Make a gorgeous rainbow vegetable tray with your choice of any of these raw vegetables.
Roasted veggies always taste a little sweet and I love them cooked until just tender but still a little crunchy inside. They are so pretty and yummy on this roasted vegetable platter. So why steam these colorful veggies when it’s so easy to have that extra caramelized flavor by roasting.
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It’s really easy to have these gorgeous delicious veggies for dinner. All you need to do is chop up your favorite veggies into bite size pieces and roast them. These are just gorgeous and the flavor is enhanced with just a little salt and pepper. Ok, ready, lets roast some veggies and make this rainbow vegetable tray.
What Vegetables to Roast:
Vegetables:
- Broccoli Florets
- Carrots
- Zucchini, halved lengthwise and sliced
- Purple Onion, cut into chunks
- Asparagus, cut in half
- Yellow Squash, cut into half lengthwise and then sliced
- Red Bell Pepper, cut into strips
- Extra Virgin Olive Oil
- Coase Kosher Salt
- Black Pepper
Preheat oven to 425° F. and place all cut veggies on a large cooking sheet pan. *Tip- Spread your veggies out thinly on a baking sheet (use more than one baking sheet if needed) so that they roast and not steam in the oven.
Drizzle the rainbow array of vegetables with extra virgin olive oil. And gently toss to cover all pieces with oil.
Season the rainbow vegetable tray with coarse kosher salt and ground black pepper. Place in preheated oven and roast for about 25 minutes turning midway through.
Remove from oven and arrange onto a serving dish. Then serve this roasted vegetable platter seasoned with additional salt and pepper if needed.
See these other side dishes like this rainbow vegetable tray:
Click HERE to save this this Roasted Vegetable Platter to Pinterest
Roasted Vegetable Platter
Serve a roasted vegetable platter filled with colorful veggies. One of the easiest ways to serve veggies for dinner is to roast them on a sheet tray.
Servings: 4
Equipment
Ingredients
- Broccoli Florets
- Carrots
- Zucchini halved lengthwise and sliced
- Purple Onion cut into chunks
- Asparagus cut in half
- Yellow Squash cut into half lengthwise and then sliced
- Red Bell Pepper cut into strips
- Extra Virgin Olive Oil
- Coase Kosher Salt
- Black Pepper
Instructions
- Preheat oven to 425° F
- Place all cut veggies on a large cooking sheet pan. *Tip- Spread your veggies out thinly on a baking sheet (use more than one baking sheet if needed) so that they roast and not steam in the oven.
- Drizzle the rainbow array of vegetables with extra virgin olive oil. And gently toss to cover all pieces with oil.
- Season the sheet tray of vegetables with coarse kosher salt and ground black pepper.
- Place in preheated oven and roast for about 25 minutes turning midway through
- Remove from oven and serve this roasted vegetable platter seasoned with additional salt and pepper if needed.
Kayla's Creations
Saturday 25th of May 2013
Yum! Just wanted to let you know I'm featuring you today at the Circle of faith link party! Hope your having a wonderful weekend! http://www.kaylascreationsblog.com/2013/05/circle-of-faith-linky-8.html,
-Kayla :)
Connie Nelson
Friday 24th of May 2013
CDO LOL!!! Love roasted veggies :)
Karly Campbell
Tuesday 21st of May 2013
Roasted veggies are always a hit at our house! Thanks for linking up with What's Cookin' Wednesday!
Granny-Guru
Tuesday 21st of May 2013
I love simple, healthy and delicious. You hit all three!
Kaz @ Melting Moments
Tuesday 21st of May 2013
I love the colours!! Roasted veges are so delicious!