Chef Lily’s Tip: Roasting a Rainbow

Roast a rainbow, just like Lily! Invite children to arrange cut vegetables by color on a pre-oiled tray, just like Lily did. Kids can help drizzle with vegetable oil (and sprinkle salt and pepper, if you like). You can also roast “rainbow sticks” (chunks of vegetables on a kebab; just remove from skewer before serving, for safety). 

Choose from a rainbow of budget-friendly vegetables that roast well (once they are on children’s plates, chop well to avoid choking hazards). Invite kids to try a bite of each before they go in the oven: 

• Red: peppers, cherry tomatoes, beets 
• Orange: carrots, peppers, acorn or butternut squash, sweet potato 
• Yellow: yellow squash 
• Green: green peppers, broccoli, zucchini, cabbage, asparagus 
• Purple: eggplant, red cabbage, red onion 
• White: onion, cauliflower, potato 

As you work, you might talk about where and how each vegetable grows—some grow straight up from the ground (like broccoli), some grow on vines above ground (like tomatoes or zucchini), and some grow underground (root vegetables like carrots, potatoes, and beets). If you’re not sure, look them up! 

Bake at 425º for 12-15 min, until edges are brown. Point out how the vegetables have changed in how they look, smell, and taste!