Middle Eastern cooking is pretty colorful in general and I am regularly inspired by the variety of fresh veggies and fruits that are all growing here in Israel (yep, we almost don't import any food!)
My latest favorite is baked vegetables. It couldn't be easier to cook a bunch of veggies for many guests - and we had plenty guests for the Passover holidays and Shabbat dinners lately.
How to do it? Just peel/clean/cut up any vegetables you like into smaller chunks (the bigger the chunks the longer the baking). Brush with olive oil, spread some herbs - I usually only use fresh thyme, parsley and rosemary and bake for 40 minutes at 250°C/480 F.
It works with almost anything. Potato, sweet potato, cauliflower, zucchini, carrots, peppers, eggplant, broccoli, purple onion - whatever you like. You can add also some halomi cheese on top for the last 15 minutes of baking.
Here some yummy colors. Enjoy!