Eat The Rainbow – Weekly Roasted Veggies


Let me start with this…I am not a food blogger and most of the time I’d prefer make a sandwich, cook a frozen pizza, or order in over cooking dinner because I only like cooking when I’m in the mood for it. Most of the time that I do cook, I try to make large batches so that we can have leftovers for days, which means I can cook fewer times. I don’t even think it’s cooking that bothers me, I think it’s cleaning up after cooking that bothers me. Yea…that’s it!

Anywho, during the summer especially, I like to roast a bunch of vegetables at the beginning of the week so that we can heat them up throughout the week as sides or snacks. It’s an easy way for me to get my vegetables in and the kids at least tolerate them with meals too.

I wanted to share the “recipe” for my weekly roasted veggies in case you think it’s a good idea! Also, you can expect that most of my “recipe” blog posts will be insanely awkward partially because I’m awkward and, again, I’m not a food blogger. 🙂

One or two of each color category (or just pick a couple of these veggies..sometimes I don’t have a whole rainbow and that’s fine!)

  1. RED: Cherry tomatoes, Red Bell Peppers
  2. ORANGE: Orange Bell Peppers, Sweet Potatoes, Carrots
  3. YELLOW: Summer Squash, Yellow Bell Peppers, Cauliflower (close enough)
  4. GREEN: Zucchini, Broccoli, Brussel Sprouts, Green Bell Peppers, Green Beans, Asparagus
  5. Purple: Purple Potatoes, Eggplant, Red Onions


  1. Heat oven to 425 Degrees Fahrenheit
  2. Grease Cookie Sheet well (some veggies are pretty starchy so grease it well to avoid sticking)
  3. Cut vegetables into bite size chunks
  4. Arrange vegetables onto cookie sheet
  5. Drizzle with olive oil
  6. Season with salt and pepper (or any other seasoning of your choice – sometimes I add some herbs like rosemary or some spiciness with cayenne pepper).
  7. Bake for 45 minutes or until cooked through
  8. Cool and store in a tupperware container (or many containers if you don’t have one big enough) and heat up in the microwave or oven as needed for sides, snacks, or toppings.



Some things I use my roasted veggies for:

  1. Side dishes
  2. Toppings for homemade pizza
  3. Salad toppings (in this case, I usually don’t reheat them)
  4. Over rice
  5. Cooked into scrambled eggs with cheese


This is a very easy way to make your meals full of veggies without having to cut and cook them multiple times throughout the week. If you try this out, please let me know, tag me in pics on IG, and tell me what you use your veggies for!

Thanks for sticking around for my awkward recipe blog post! 🙂



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