Vegan Vegetables Vegetarian

Rainbow Roasted Vegetables

Roasting vegetables transforms them – they become so sweet and delicious without losing their colours. They are great as they are as a side vegetable with grilled meats or fish, or can be tossed into pasta, popped onto a pizza base with mozzarella, used with cheese in a panini or simply eaten warm or cold to go with a salad. Great for a lunchtime snack to eat on a picnic with a chunk of some of Dorset’s wonderful breads.

Rainbow Roasted Vegetables

Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings: 4


  • 1 medium butternut squash cooked, peeled cut into 5 cm pieces ( see tip for how to cook )
  • 8 asparagus spears woody ends removed, then halved
  • 1 yellow pepper halved, cored and cut into 2 cm strips
  • 250 g cooked small new potatoes
  • 8 radish quartered
  • 2 tbsp hazelnut or walnut oil
  • 1 tbsp balsamic vinegar
  • Pinch chilli flakes optional
  • Salt and ground black pepper
  • 50 g pine nuts


  • Preheat oven Gas Mark 5 / 190C
  • Mix the oil and vinegar together.
  • Place all of the vegetables in a roasting dish large enough for them to be in a single layer. Pour over the oil and vinegar mixture and toss well.
  • Sprinkle over a couple of pinches of salt and pepper and the chilli flakes if using. Mix well.
  • Put into the oven for about 30 minutes until starting to brown.
  • Toss in the pine nuts and roast for another 5 minutes.
  • Remove from the oven and use as required.


To Cook Butternut Squash (without having to peel!):
Preheat oven Gas Mark 6 / 200C
Cut the top off the squash and slice in half lengthways then in half widthways. Score the skin with a knife. Place flesh down onto a greased foil-lined baking tray. Bake for approximately 45 minutes until soft when pierced with a knife.
Leave until cool enough to handle. The skin can be removed easily. Chop into pieces ready to roast.
If there is extra squash it can be frozen with or without the skin ready to be used for a tasty soup.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.