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    Posted on Aug 23, 2017

    Get In All Yours Vitamins With These 4 Delicious Rainbow Veggie Meals

    Eat the rainbow!

    by ,

    4 Delicious Rainbow Veggie Meals

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    Sheet Pan Steak and Rainbow Veggies

    INGREDIENTS

    Vegetables

    1 ½ cups cherry tomatoes

    1 large carrot, cut into coins

    1 yellow bell pepper, 1-inch dices

    1 medium-size red onion, 1-inch dices

    10 asparagus spears, trimmed and cut in half

    3-4 tablespoons olive oil

    Salt, to taste

    Pepper, to taste

    4-5 garlic cloves

    4-5 sprigs of thyme

    Steak

    1 pound sirloin steak, or favorite cut

    1 tablespoon olive oil

    1 garlic clove

    Salt

    Pepper


    PREPARATION

    1. Preheat oven to 400°F (200˚C).

    2. Prepare the vegetables.

    3. Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)

    4. Season with olive oil, salt, and pepper (to taste).

    5. Add garlic cloves and sprigs of thyme on top of the vegetables.

    6. Roast vegetables for 15 minutes.

    7. Bring back the tray and push vegetables to the side to make room for the steak.

    8. Place the steak in the middle of the pan and season both sides with salt and pepper.

    9. Top the steak with a sprig of thyme and a clove of garlic.

    10. Place back in oven for 10 more minutes or until desired doneness is reached.

    11. Allow the steak to rest for 5-10 minutes.

    12. Plate the vegetables and top with cut steak.

    13. Enjoy!

    One-Pan Salmon And Rainbow Veggies

    Servings: 2

    INGREDIENTS

    Honey Ginger Sauce:

    2 tablespoon honey

    1 tablespoon low-sodium soy sauce

    1 tablespoon fresh ginger, minced

    Salt, to taste

    Black pepper, to taste

    1 yellow squash, thinly sliced

    ½ red onion, diced

    1 red bell pepper, diced

    ½ pound asparagus spears, chopped

    2 salmon fillets


    PREPARATION

    1. Preheat oven to 425°F (220°C).

    2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.

    3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.

    4. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.

    5. Pour the honey ginger sauce over the salmon fillets.

    6. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.

    7. Plate salmon with veggies on the side and serve.

    8. Enjoy!

    Rainbow Veggie Salad

    Serves: 2

    INGREDIENTS

    1 large head of romaine lettuce, chopped

    1 cup of cherry tomatoes, halved

    1 cup carrots, shredded

    1 yellow bell pepper, diced

    1 cucumber, sliced & halved (like the letter D)

    ½ red onion, diced

    For the honey mustard vinaigrette:

    3 tablespoons red wine vinegar

    3 tablespoons honey

    3 tablespoons dijon mustard

    1 tablespoon dried oregano

    1 garlic clove, minced

    3 tablespoons olive oil

    Salt, to taste

    Pepper, to taste

    PREPARATION

    1. In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.

    2. To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.

    3. Pour the dressing over the salad just before serving.

    4. Enjoy!

    Easy Chicken and Rainbow Veggies

    Servings: 4

    INGREDIENTS

    Vegetables:

    1 medium-size red onion, diced

    2 cups broccoli florets

    1 yellow bell pepper, sliced

    2 cups baby carrots

    1 ½ cup cherry tomatoes

    3-4 tablespoons olive oil

    Salt and pepper, to taste

    8-10 sprigs thyme

    Few garlic cloves

    Chicken:

    4 chicken breasts

    Olive oil

    Salt and pepper, to taste

    Pinch of paprika

    4 sprigs thyme

    4 garlic cloves

    Special Equipment:

    2 baking trays

    Aluminum foil


    PREPARATION

    1. Preheat oven to 400°F (200˚C).

    2. Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)

    3. Season with olive oil, salt, and pepper (to taste).

    4. Add sprigs of thyme and garlic clove halves on top of the vegetables.

    5. Tear off four pieces of aluminum foil (approximately 12 in x 12 in).

    6. Lay down the foil and place the chicken breast in the center for each one.

    7. Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).

    8. Add sprigs of thyme and garlic clove on top of each chicken breast.

    9. Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.

    10. Place all 4 chicken foil packs on a baking tray.

    11. Bake for 30 minutes.

    12. Enjoy!