Oven Roasted Vegetables
5.0 (1)
Ingredients
- check_circle2 eggplants
- check_circle 1 zucchini
- check_circle 4 potatoes
- check_circle 2 heads of red beet
- check_circle 3 carrots
- check_circle 1/4 head of celery
- check_circle 1 red bell pepper
- check_circle 4 cloves of garlic
- check_circle black pepper
- check_circle salt
- check_circle bay leaf
- check_circle allspice
- check_circle turmeric
- check_circle oregano
- check_circle savory
- check_circle red pepper
- check_circle olive oil
Preparation
- I started warming up some soup for lunch and decided to prepare dinner in the meantime.
- 1. Clean and cut the vegetables into any shapes and sizes you like. I prefer larger pieces because they are easier, quicker, and juicier!
- 2. Place them in a suitable baking dish and season with spices. Besides olive oil, I also add water just enough to cover the bottom. I don't have exact proportions for the spices and often add them by feel and color.
- 3. Put in a preheated oven at 180-200 degrees for 40-50 minutes.
- Tip: Leave the vegetables in the oven after they are done; they stay warm and become more tender.
- You can serve with a glass of white or red wine, to your taste!
- Enjoy your meal and cheers!
Nutrition
groups
Servings
1
schedule
05/11/21