Veggie rainbow

I love these colorful rainbow veggies, full of antioxidants and nutrients. A funny way to eat vegetables.

This recipe is easy to make. Only have to place chopped vegetables iinto a baking sheet, add some oil, dried parsley and Himalayan salt. Bake for about 25 minutes or until they’re cooked.

I use to eat these roasted veggies with brown rice and some tamari, but they’re also delicious with other cereal like buckwheat, quinoa or soba noodles.


  • 1 cup chopped red bell peppers
  • 1 cup chopped pumpkin
  • 1 cup chopped yellow bell peppers
  • 1 cup chopped zucchini
  • 1 cup chopped red cabbage
  • 1 cup chopped eggplant
  • 1 tbsp dried parsley
  • 3-4  tbsp Olive oil Himalayan salt


  1. Preheat the oven to 200 ºC (390ºC)
  2. Place the chopped vegetables into a baking sheet, add the parsley and olive oil.
  3. Bake for about 25 minutes or until the vegetables are cooked.
  4. Serve with brownrice or sobanoodles and  enjoy!




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