Ingredients with Measurements:
- 1 large eggplant, cubed
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of ajilimójili sauce
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the olive oil, ajilimójili sauce, minced garlic, salt, and pepper.
3. Add the cubed eggplant, sliced zucchinis, sliced red and yellow bell peppers, and sliced red onion to the mixing bowl and toss until all the vegetables are coated with the sauce.
4. Spread the vegetables evenly on the lined baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly browned.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the eggplant with mushrooms or sweet potatoes.
- You can substitute the zucchinis with yellow squash or broccoli.
- You can substitute the red and yellow bell peppers with green bell peppers or jalapeños.
Variations:
- You can add some cherry tomatoes to the mix for a burst of sweetness.
- You can sprinkle some crumbled feta cheese on top of the roasted vegetables for a tangy flavor.
- You can add some chopped fresh herbs like parsley or cilantro for a pop of freshness.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, as this can cause the vegetables to steam instead of roast.
- You can make the ajilimójili sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, simply place them in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with some fresh herbs sprinkled on top for a pop of color.
Garnishes:
- Garnish the roasted vegetables with some chopped nuts like almonds or walnuts for some crunch.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted vegetables with some crusty bread or a side salad for a complete meal.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
Food history:
- Ajilimójili sauce is a popular condiment in the Philippines that is made with garlic, chili peppers, vinegar, and oil.
Flavor profiles:
- This dish is savory, slightly spicy, and has a hint of tanginess from the ajilimójili sauce.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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Region: Spanish