Kaleidoscopic Vegetables

The vibrant colors of the kaleidoscopic vegetables come from the natural pigments present in different vegetables, which not only make the dish visually appealing but also provide a variety of nutrients.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Kaleidoscopic Vegetables

Cooking Method: Roasting, Sautéing Cuisine: International, Vegetarian Courses: Lunch, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram Broccoli
• 200 gram Bell peppers
• 200 gram Zucchini
• 150 gram Cherry tomatoes
• 100 gram Red onion
• 2 teaspoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Mixed herbs

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the carrots, broccoli, bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, salt, black pepper, and mixed herbs.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 20 minutes or until the vegetables are tender and slightly charred.
6. Remove from the oven and let it rest for 5 minutes.
7. Serve the kaleidoscopic vegetables as a side dish or as a main course with a grain of your choice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.