These roasted vegetables are delicious, very juicy and do not have any oil, so they are ideal if you are on a diet or if you just want to avoid oil.

It is important that our dishes are full of color and life, each vegetable has different properties and nutrients, so I try to vary a lot. When I really like something I don’t mind eating it every day, but if we vary our diet, it’s harder to get bored and it’s also nice to try new dishes.



  • 250 g de pimiento rojo (1 2/3 taza)
  • 250 g de zanahoria (2 tazas)
  • 200 g de pimiento amarillo (1 1/3 taza)
  • 250 g de calabacín (1 2/3 taza)
  • 100 g de brócoli (1 taza)
  • 200 g de cebolla morada (1 taza)
  • 1 cucharada de tomillo seco
  • Vinagre de Módena al gusto


  1. Preheat the oven to 200ºC or 390ºF.
  2. Cut the vegetables and arrange them by color in a rainbow on a baking sheet. If you don’t want to complicate your life, you can mix them.
  3. Spoon the thyme and vinegar on top and bake for about 25 minutes or until done.
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