Rainbow Veggie Fries Recipes

RAINBOW ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F and place a rack in the center of the oven.
• Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes.
• Drizzle the Balsamic Glaze over the vegetables and serve.
• In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

RAINBOW VEGGIE FRIES

Steps:

• To make fries, cut carrots, purple carrot, yellow carrot, purple sweet potato, and sweet potato into french fry lengths and thickness.
• Add everything including green beans into a bowl.
• Add corn starch, mix so all the vegetables are coated.
• Add olive oil, mix so all the vegetables are coated.
• Add salt.
• Spread the veggie fries evenly on a baking tray covered with parchment paper.
• Bake at 425F for 15-20 minutes.
• To make dip, blend avocado, yogurt, cilantro, lemon juice.
• Add water if too thick.

RAINBOW FRIES WITH GRAINY MUSTARD AIOLI

Steps:

• Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F.
• For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries.
• For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes.
• Transfer the fries to a serving plate and serve with the aioli.