Prism Veggies
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Serves: 8
Remember being introduced to a prism in elementary or middle school? Everyone wanted one of those heavy, clear, triangular “toys.” It created beautiful colors, in exactly the same order, every time. It’s nostalgic when light comes through the angled glass on my front door and casts a rainbow on my floor. (Okay, it’s the little things.)
Doctors will tell you that your plate should look colorful, like a prism. Even though your doctor is referring to vegetables and fruits, let’s be honest, who of us automatically thinks of M and M’s and Skittles instead?
Well, here is a fun way to get those veggies in, kids and adults alike. I usually stick with basic seasonings of salt and black pepper, but will occasionally throw in some Mrs. Dash House Blend, paprika, or a Trader Joe’s seasoning blend.
Yes, sure, it takes some time to wash, peel, cut up, and season your vegetables, but it’s worth it. I’m referring to using fresh veggies, not frozen. Lots of veggies, if you try to use the whole spectrum.
You do not have to use the same vegetables that I have. Google “purple vegetables” or “red vegetables” and see what piques your interest. You have way more options than what you see pictured.
Use a bowl to toss and coat each vegetable with the oil and seasonings, or toss each one in a zip-top bag. Just seal and shake to coat. Either works! Personally, shaking the bag almost feels therapeutic. As you finish coating each veggie, pour it out onto the foil, trying to keep the colors separate.
It’s not a necessary step, but it sure is helpful to cover a sheet pan with heavy-duty aluminum foil and create dividers so certain veggies do not bleed onto others (scroll down to see photo). Just a tip, but doesn’t have to be part of your process. My friend taught me this trick and I’ve used it ever since.
Purple sweet potatoes or purple (regular) potatoes will be great in this! I could only find the sweet potato variety in my area at this time. Usually it’s the other way around.
The next time you’re at the store or farmers’ market, look for those brightly-colored vegetables and put some color on your plate!
Enjoy!
Prism Veggies
Ingredients
- 2 red bell peppers, seeded and cut into bite-size pieces
- 3 carrots, peeled and sliced on the diagonal
- 2 yellow bell peppers, seeded and cut into bite-size pieces
- 2 cups green beans
- 2 cups purple cabbage, sliced
- 1 tablespoon balsamic vinegar
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- LIne a baking sheet with foil for easy cleanup.
- Toss each vegetable separately in about 1 tablespoon of oil with salt and pepper to taste. This can be done in a bowl, one by one, or in a zip-top bag. It will keep the vegetables from bleeding onto each other.
- Place the vegetables on the baking sheet, grouping each veggie together, rather than mixing them together.
- Bake in the oven for about 30 minutes, or until the vegetables are fork tender.
- Remove from the oven and plate them in order according to the prism color: red pepper, carrots, yellow pepper, green beans, purple cabbage, and sweet potatoes on the end.
- Serve warm and enjoy!
Notes
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