Ingredients with Measurements:
- 1 large sweet potato, peeled and chopped into cubes
- 1 large red onion, chopped into wedges
- 2 bell peppers (red and yellow), chopped into strips
- 1 zucchini, chopped into rounds
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon boli seasoning
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the sweet potato, red onion, bell peppers, zucchini, cherry tomatoes, and garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the boli seasoning, salt, and pepper over the vegetables and toss again.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly browned.
8. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
9. Serve the roasted vegetables hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 167
Fat: 7g
Carbohydrates: 26g
Protein: 3g
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- You can use any other vegetables you like, such as carrots, broccoli, cauliflower, or eggplant.
- If you don't have boli seasoning, you can use any other spice blend you like.
Variations:
- Add some cooked chickpeas or black beans to the roasted vegetables for extra protein.
- Top the roasted vegetables with some crumbled feta cheese or chopped fresh herbs, such as parsley or cilantro.
Tips and Tricks:
- Make sure to chop the vegetables into similar-sized pieces so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can prepare the vegetables in advance and store them in the fridge until ready to roast.
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, place them in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the roasted vegetables on a large platter or in individual bowls.
Garnishes:
Garnish the roasted vegetables with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve the roasted vegetables with some crusty bread or a side of quinoa or brown rice.
Suggested Side Dishes:
- Green salad
- Grilled chicken or fish
- Roasted potatoes
Troubleshooting Advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are too dry, drizzle some more olive oil over them before roasting.
Food Safety Advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store any leftover roasted vegetables in the fridge within 2 hours of cooking.
Food History:
Boli seasoning is a spice blend commonly used in West African cuisine, particularly in Nigeria.
Flavor Profiles:
The roasted vegetables are savory, slightly sweet, and mildly spicy, with a hint of smokiness from the boli seasoning.
Serving Suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main course.
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