Rainbow Rounds
Brighten up your table with the vibrant and wholesome "Rainbow Rounds"—a stunning roasted vegetable dish that’s as nutritious as it is colorful. Expertly crafted from sliced sweet potato, beet, zucchini, yellow squash, and eggplant, this recipe celebrates nature’s palette in every bite. Seasoned with a simple yet flavorful mix of olive oil, garlic powder, paprika, salt, and pepper, these oven-roasted rounds are tender, aromatic, and lightly caramelized around the edges. Perfectly arranged in a rainbow pattern and garnished with fresh parsley, this eye-catching dish makes the ideal healthy appetizer, snack, or side. Ready in under an hour, Rainbow Rounds are a feast for both the eyes and the palate—sure to impress at your next gathering!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 large Beet
- 1 large Zucchini
- 1 large Yellow squash
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and prepare two large baking sheets by lining them with parchment paper.
Wash and peel the sweet potato and beet. Slice the sweet potato, beet, zucchini, yellow squash, and eggplant into 1/4-inch-thick rounds, keeping each vegetable separate for easier assembly and even cooking.
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper to create a seasoning oil.
Arrange the vegetable rounds on the prepared baking sheets, ensuring they are in a single layer and not overlapping.
Using a pastry brush or spoon, evenly brush the seasoning oil onto both sides of each vegetable round.
Place the baking sheets in the preheated oven and roast for 20-25 minutes, flipping the rounds halfway through the cooking time. The vegetables should be tender and lightly browned around the edges.
Remove the baking sheets from the oven and let the vegetables cool slightly before assembling.
To assemble, arrange the roasted rounds on a platter or individual plates in a rainbow pattern: start with the beet slices (red), followed by sweet potato (orange), yellow squash (yellow), zucchini (green), and eggplant (purple).
Garnish the assembled Rainbow Rounds with freshly chopped parsley for an added pop of color and flavor.
Serve warm or at room temperature as a healthy appetizer, snack, or side dish. Enjoy!
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5759 mg | 250% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 54.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
