Colorful vegetables have much attraction worldwide as these vegetables contain different beneficial phytochemicals in their edible parts with positive health benefits and decorative value as well. Diverse vegetables of different colors are produced globally to consume in breakfast, lunch, brunch, and dinner. Color is related to antioxidant capacity in some fruits and vegetables. Vegetables with bright colors are pleasing to the eye and appear beautiful and nutritious in the market and on the table. This chapter describes in detail the categories of plant pigments, diversity of nutrients, specificity of natural colors, and beauty of variegated, multihued, and distinctive veggies.