Roasted Rainbow Vegetable Tray
It’s important to eat a variety of vegetables every day. It’s simple to spend a little time prepping each week and roast up a batch of rainbow vegetables. Choose any that your family like, cook and then store in the fridge for meals through the week.
Ingredients (example)
2 Large Beetroot
2 Whole Corn
1 Head Cauliflower
1 Small Butternut Squash
Instructions
Using a sharp knife or vegetable peeler, slice off the peel from any hard root vegetables. Cut into 3cm dice and place together on 1 or 2 lightly oiled , large baking trays (aim to keep vegetables in the same spot so they do not bleed). Brush with 1 tsp oil, and season with salt and pepper.
Roast at 200C for 20 minutes, and then check with a knife for doneness. Continue roasting for another 10 minutes at a time until just tender and lightly browned on the edges. (Usually takes around 40 minutes). Remove any that may be getting soggy or too brown.
Allow to cool and then store in containers (note: you may want to store beetroot in its own container to stop bleeding onto other vegetables)
Serve on salads, in sandwiches, and/or alongside some healthy protein such as chicken or fish.
