Rainbow Roast, using Fresh Vegetables

By Lyn Funnell

The seven colours of the rainbow are red, orange, yellow, green, blue, indigo, violet.

Do try this colourful dish of Rainbow Roast Vegetables. It’s a great success whether you want to brighten up a family meal, or for entertaining!

Starting on the right, Cherry tomatoes, Carrot lengths, Yellow peppers, Asparagus, A Slice of Aubergine with the skin facing up, Red cabbage, in large chunks, slices of Red onions.

I tucked chopped onion underneath the vegetables, and added whole garlic cloves here and there, then neatened the veg.

Sprinkle with fresh herbs of your choice, drizzle with Olive Oil, cover with tinfoil and roast in the oven for about an hour, or until all the veg is soft.

Serve it on the table so everyone can see & admire it!

It’s ideal for vegetarians or vegans. Or you can add meat or fish to it.

I served it with Chicken Fricassee.

Of course you can change the vegetables, but keep the colours the same.

Chicken Fricassee is simply chopped onion, fried, then chopped chicken & mushrooms, served in a white sauce.

I added peas and sweetcorn.

 

Author

  • Lyn Funnell

    Lyn is the co-owner of Unknown Kent and Sussex. She lives in Sussex. Lyn has been writing for most of her life, both Fiction & Non-Fiction. She loves cookery & creating original recipes. She's won a lot of prizes, including Good Housekeeping Millenium Menu & on BBC The One Show as a runner-up, making her Britain's Spag Bol Queen! She has had nine books published so far. History, Travel & Restaurant Reviews are her main interests.

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