Ingredients with Measurements:
- 2 cups of mixed vegetables (carrots, zucchini, bell peppers, onions, and eggplant)
- 2 tablespoons of benniseed
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash and chop the vegetables into bite-sized pieces.
3. In a small bowl, mix the benniseed, olive oil, salt, and black pepper.
4. Place the vegetables on a baking sheet lined with parchment paper.
5. Drizzle the benniseed and olive oil mixture over the vegetables and toss to coat evenly.
6. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly browned.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- If you don't have benniseed, you can use sesame seeds instead.
Variations:
- You can add herbs like thyme, rosemary, or oregano for extra flavor.
- You can also add some chopped garlic for a more savory taste.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can also sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a baking dish and heat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter or in individual bowls.
Garnishes:
- You can garnish with some chopped fresh herbs like parsley or cilantro.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of quinoa or brown rice for a complete meal.
Troubleshooting advice:
- If the vegetables are not browning evenly, toss them halfway through the cooking time.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
- Use a clean baking sheet and parchment paper to avoid contamination.
Food history:
- Benniseed, also known as sesame seed, is a popular ingredient in Middle Eastern and Mediterranean cuisine.
Flavor profiles:
- The roasted vegetables have a nutty flavor from the benniseed and a rich, savory taste from the olive oil.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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