Sheet Pan Vegetables
When looking for delicious dinner vegetables, green gets a little boring. Why not pretty up your table with some sheet pan Rainbow Vegetables instead!
We are all looking for recipes for healthy vegetables (except when we’re not!) and this delicious meal will meet your needs. With at least six different kids of fresh vegetables of different colors, it will be easy to make a rainbow for the menu. And honestly? The colors make eating a little more fun.
Another thing that can get tiring is having plain vegetables for dinner. This recipe is a bit different because we’re adding some homemade tahini dressing on top, so it is more of a complete meal than just a vegetable side dish.
This recipe is best made with a starch or companion to place underneath it in the bowl. My best suggestions are rice, couscous or quinoa, but you can also use cauliflower rice or anything else that you come up with.
These rainbow vegetables are naturally vegetarian and vegan, egg-free, nut-free and dairy-free. You can make this gluten-free depending on the companion (quinoa and rice are gluten-free), but that would change if you used something like couscous. That said, this recipe is very easy to tailor to your dietary needs.
*Note – Although there are not nuts in this recipe, some people with nut allergies have sensitivity to sesame seeds, which is what your tahini powder is made up of. Make sure you mention this before serving it to someone with a nut allergy!
Rainbow Dinner Vegetables
1 1/2 cups cherry tomatoes, halved
1 1/2 cups carrots and/or orange bell peppers, chopped
1 1/2 cups yellow bell peppers, chopped
1 1/2 cups zucchini, chopped
1 1/2 cups broccoli florets
1 1/2 cups red (purple) onion, chopped
2 Tbsp olive oil
2 tsp garlic powder
Salt and pepper to taste
1/4 cup tahini powder
2 Tbsp water
2 tsp lemon juice
¼ tsp salt
¼ tsp paprika
Preheat your oven to 425 degrees and line a large sheet pan with parchment paper or foil.
Chop up your vegetables and lay them on your sheet pan in a single layer. Drizzle them with olive oil and sprinkle of garlic powder, salt and pepper.
Cook the vegetables in the oven for 20 to 25 minutes.
While your dinner vegetables are baking, cook your quinoa, rice, riced cauliflower or couscous in your preferred method.
Next, make your tahini dressing. In a small bowl, combine the tahini powder, water, lemon juice, salt and paprika and whisk until smooth. Set it aside.
When the rainbow veggies are done, remove them from the oven and allow them to cool for about 5 minutes.
Spoon the cooked starch (or the like) of your choice into four bowls or plates and top it with veggies, making sure that you have a rainbow of vegetables in each. Drizzle some tahini dressing over the top of each and enjoy!
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 292mgCarbohydrates: 28gFiber: 8gSugar: 11gProtein: 7g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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