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Sheet Pan Roasted Vegetables, Rainbow Crostini, Pasta Primavera & Spring Salad | La Cucina di Kerrs

One big batch of roasted sheet pan veggies in every colour makes for some beautiful food ideas - sides, appetizers, pasta, salads & so much more!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, dinner, Side Dish
Cuisine: Canadian, Italian
Keyword: antipasto, appetizer, crostini, easy meals, farfalle, italian recipe ideas, pasta, rainbow food, salads
Author: House of Kerrs

Equipment

  • Large baking sheet

Ingredients

Sheet Pan Roasted Rainbow Vegetables

  • 1 each Red, orange & yellow bell peppers Washed, seeded & chopped
  • 1 medium zucchini Washed & sliced
  • 1 medium aubergine (eggplant) Washed & chopped in cubes
  • 1 bunch Red and yellow tomatoes *any - washed & sliced in halves*
  • 1 bunch Asparagus *washed, woody ends sniped & spears cut into thirds*
  • 2 medium Beets *washed, peeled & chopped into cubes*
  • Extra Virgin Olive Oil *enough to drizzle over top of your batch of veggies to nicely coat them*
  • Italiano Seasoning *to taste; we use ClubHouse*
  • Garlic Powder *to tasted*
  • Coarse salt & ground black pepper *to taste*

Rainbow Crostini Board

  • Sliced Calabrese or fresh Italian Bread *we made 6 slices*
  • Extra Virgin Olive Oil *enough to brush a light coating on each bread slice*
  • Garlic powder *or fresh garlic clove sliced in half*
  • Salt & pepper *to taste*
  • Fresh greens for garnish *we used fresh basil, arugula & microgreens*
  • 1 ball Fresh Buffalo Mozzarella sliced
  • 1 handful Cocktail Bocconcini sliced
  • Pesto *optional*

Homemade Herbed Ricotta

  • 475 g Ricotta Cheese *we used light version*
  • 2 cloves garlic minced
  • 2-4 basil leaves chopped; you can also used dried basil here.
  • Salt & pepper to taste

Rainbow Pasta Primavera

  • 1 box/bag Rainbow Farfalle (bow tie) Pasta
  • Olive Oil
  • Freshly grated Parmigiano-Reggiano Cheese *to taste*
  • ½ medium lemon
  • A portion of your sheet pan roasted veggies

Rainbow Roasted Vegetable Spring Salad

  • Spring Mix Salad *we use pre-washed, ready-to-eat version*
  • A portion of the sheet pan roasted veggies
  • Crumbled Feta *we used an in-brine version; you could also use goat cheese or bocconcini instead*
  • Balsamic Vinaigrette *our homemade version (*see "About the Ingredients" section of blog post*) or store-bought*

Instructions

Sheet Pan Roasted Rainbow Vegetables

  • Preheat your oven to 400°F. Rinse, peel & chop all your vegetables. Line up on a sheet pan by colour category - Red, Orange, Yellow, Green, Blue/Purple. Drizzle with olive oil and sprinkle Italiano seasoning, garlic powder and salt + pepper over top, to taste.
    Vegetables in every colour of the rainbow
  • Bake on middle oven rack for approx. 20 minutes or until desired tenderness. The beets will need about 10 minutes longer.

Rainbow Crostini Board

  • Brush a light coating of olive oil on each slice of bread. Rub fresh garlic around the surface of the bread or sprinkle a bit of garlic powder. Add a few pinches of flake/coarse salt to each slice. Bake on a sheet pan at 400°F approx. 8 minutes.
    Rainbow Crostini Board with Roasted Vegetables
  • Top each crostino with your cheese of choice - either the herbed ricotta, sliced mozzarella or bocconcini. Then, add your colourful roasted vegetables, each toast a different colour. Line up on a food board in the colour order of a rainbow - Red, Orange, Yellow, Green, Blue/Purple. If you want to mark your board with some L-O-V-E, grab your mini alphabet food cutters and punch out your message in a slice of mozzarella cheese. Garnish your rainbow crostini with fresh greens - arugula, basil and/or microgreens. That's it! Buon appetito!
    Rainbow Crostini Board with Roasted Vegetables

Rainbow Pasta Primavera

  • Bring 1 large pot of salted water to a boil. Cook pasta according to package directions. Drain pasta in a strainer, reserving a bit of pasta water. Add your pasta to a serving platter & drizzle a bit of olive oil over top - mix. Add your roasted veggies, some Parmigiano-Reggiano cheese & a few squeezes of fresh lemon. Toss & serve immediately! Buon appetito!
    Rainbow Roasted Vegetable Pasta Primavera Recipe

Rainbow Roasted Vegetable Spring Salad

  • Add your Spring Mix to a salad serving bowl. Toss in the remainder of your sheet pan roasted veggies & dress with your balsamic vinaigrette to taste. Mix well, then sprinkle some feta, goat or bocconcini cheese over top. That's it! Enjoy!
    Rainbow Roasted Vegetable Spring Mix Salad with Balsamic Vinaigrette - delizioso!

Notes

Rainbow Roasted Vegetable Crostini, Pasta Primavera & Spring Salad Recipes

One batch of sheet pan roasted veg renders a trinity of beautiful food courses - A Rainbow Crostini board, Pasta Primavera & Spring Salad! Buon appetito!

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