A vibrant mix of rainbow roasted veggies fresh out of the oven.

Rainbow Roasted Veggies – A Colorful Feast!

April 24, 2026

Who says Rainbow roasted veggies can’t be fun? Let’s turn your dinner plate into a vibrant work of art (and a healthy one at that)! Not only do these rainbow-roasted veggies bring a burst of color to your meal, but they’re also packed with fiber, vitamins, and antioxidants that’ll have you feeling like a superhero in no time!

This recipe is as simple as it gets, so grab whatever veggies you’ve got on hand (or go full-on rainbow mode for that natural vitamin boost)! You’ll be roasting your way to a healthier, happier you in 20 minutes. Ready to roast? Let’s go!

Servings: 6

What You Need:

2 red bell peppers (seeded and cut into ½ inch strips – we’re going for that vibrant red vibe!)
2 orange beets (peeled and cubed – they’ll add a pop of orange goodness)
16 Pattypan squashes (yes, we’re getting fancy with these little guys)
6 mini green zucchinis (because mini is always better)
1 purple onion (cut into wedges – purple power!)
2 tablespoons olive oil (extra virgin, because you’re extra)
½ teaspoon sea salt (let’s keep it classy)
¼ teaspoon black pepper (a little spice, a little sass)

How to Make It:

Preheat that oven to 400°F (yes, it’s getting hot in here!). Give your rimmed baking sheet a nice little olive oil massage to prevent any sticky situations.
Now for the fun part: Arrange the veggies on the pan like a rainbow (because why not? Life is better in color). Start with red, move on to orange, then yellow, green, and finish it off with a dash of purple/blue. Feel free to get creative here!
Drizzle your olive oil like you’re a gourmet chef (because you are), and sprinkle that sea salt and black pepper over the top like you’re seasoning a Michelin-star dish.
Pop your rainbow creation into the oven and roast for 20 minutes. You’ll know it’s done when it’s browned and tender, and your kitchen smells like heaven.