The traditional rainbow of roasted vegetables. If you wish, follow the recipe to a tee, or get into the spirit of it and choose any collection of your seasonal favorites. This feast for the eyes is as savory and delectable as it is healthful and nourishing.

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  • Preparation Time

    20 minutes

  • Cooking Time

    1 hour

  • Difficulty Rating


  • Serves



  1. ½ cup beets, julienned
  2. ½ cup carrots, sliced
  3. ½ cup rutabaga, cubed
  4. 1 celery root /celeriac, sliced
  5. ½ cup cauliflower florets
  6. ½ cup each red, yellow, and green bell peppers, cut into 1-inch / 2-cm squares
  7. ½ cup mini eggplants, sliced
  8. 1 small fennel bulb, quartered and sliced
  9. ½ cup leeks, sliced
  10. ½ cup each red and white onions, sliced
  11. ½ cup cherry tomatoes, halved
  12. ½ cup mini yellow squashes (coin-sized), halved
  13. ½ cup mini zucchinis, quartered length-wise
  14. 8 cloves of garlic, sliced
  15. ½ cup olive oil
  16. 1 tsp. garlic powder
  17. 1 tsp. paprika
  18. 4 sprigs-worth of fresh oregano leaves
  19. 1 cup fresh basil leaves
  20. 1 tsp dried food-grade lavender
  21. Salt or substitute to taste


  1. Preheat oven to 400°F / 200°C degrees or convection oven to 375°F / 180°C degrees.
  2. Lightly wrap beets, carrots, rutabaga, and celeriac pieces in aluminum foil and bake for 20 minutes.
  3. Remove from oven and add to a large bowl with the remaining vegetables. Toss with olive oil to lightly coat. Add seasonings and toss again.
  4. Spray a large shallow baking pan with non-stick cooking spray and place vegetables in a single layer, allowing for space between so they will brown nicely.
  5. Place baking pan in the preheated oven on an upper rack. If using a convection oven to roast vegetables, you can place two baking pans in at once.
  6. Roast for 20 minutes, turn vegetables, and roast for another 20 minutes.
  7. Transfer to large dish to serve.

Serving size:: ½-1 cup / 75-150 gm

Exchanges per Serving: ½-1 Carb, 0 Protein, ½-1 Fat

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Comments 9

  1. Part of the pleasure of eating roasted vegetables, in my opinion, is eating them with your eyes first! The recipe, as listed, does not account for the lovely grill marks which can only be created if you sear them on a grill pan (or grill). I recommend doing this prior to putting them in your baking dish, while they are still firm.

  2. Which COSTUMERS do you refer to? (previous page). I kn0w a costumer for a ballet company, and one for a modern dance company, both excellent seamstresses and rather svelte; but they never offer endorsements!

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