Oven Roasted Vegetables
Oven roasted vegetables are simple to prepare and a good way to use up left-over vegetables. Enjoy alone or with some dips such as hummus.
Step-by-step instructions in images
- 3-4 people
- 25 minutes
- 45 minutes
Ingredients
- 1 kg potatoes
- 0.5 kg sweet potatoes
- 1 zucchini
- 1 aubergine
- 1 onion
- 2-5 garlic cloves
- > 5 table spoons of olive oil
- salt
- pepper
- paprika spice
- some Cayenne pepper
- herbes de Provence
- oregano
Optional vegetables
- 1/4 celeriac
- 1 bell pepper
- mushrooms
Directions
- Preheat the oven to 180 °C.
- Wash the potatoes and sweet potatoes and cut them into wedges (leave the skin on). Put them into a big pot.
- Cut the zucchini and aubergine into eatable chunks and add them to the mixture. Cut the onion into big rings and add it as well.
- Peel the garlic cloves. Chop two of them into small pieces (or use a garlic press) and if you like garlic, add the other cloves to the mixture as a whole.
- Add the olive oil and spices and mix everything.
- Lay out two baking trays with baking paper and distribute the mixture on them.
- Let it cook in the oven for 45 minutes and enjoy!
Notes
- Hokkaido pumpkin is also a great vegetable to be added to the plate. In this case, leave out the sweet potatoes to avoid having to many sweet vegetables in the mixture.
- Tofu-sausages fit very well to this dish!
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This is one of the many other recipes available on this blog