Rainbow Roast

Summerish-colored dish with big flavors! A great choice for a home party, yet simple and easy to make:)

I love summer vegetables for their vivid colors. Roasting them in an oven allows all the flavors to come together without losing the nice crunchy texture.

The only “heavy-lifting” part about this dish is cutting of different vegetables, but once that’s done, you just need to layer them in an oven-safe dish and bake! I put olive oil and shio-koji (or regular salt works fine) on some layers to taste. You could also add some spices and/or herbs to make it taste Indian, Middle Eastern, Italian, etc. etc.

For the protein part, I used sliced tempeh, which gives this irresistible nutty flavor. If tempeh is not readily available, you can also use any pre-cooked beans of your choice and maybe add some chopped nuts?

Once the vegetables are layered, top the dish with some vegan cheese and bake in the oven for 20-30 min at 230 degrees (c). That’s it! If the cheese starts to get to brown, you can cover the dish with aluminum foil.

Serve it piping hot OR it’s also great chilled and served as a colorful salad dish with some balsamic vinegar & olive oil drizzled on top. Bon appétit!