Ingredients with Measurements:
- 1 large red onion, sliced
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 eggplant, cubed
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chilli flakes
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together olive oil, soy sauce, honey, lime juice, chilli flakes, salt, and pepper.
3. Add sliced onions, bell peppers, zucchinis, and cubed eggplant to the mixing bowl and toss until the vegetables are coated with the marinade.
4. Spread the vegetables evenly on a baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly browned.
6. Remove the baking sheet from the oven and add cherry tomatoes to the roasted vegetables.
7. Return the baking sheet to the oven and roast for an additional 5-7 minutes or until the cherry tomatoes are slightly softened.
8. Serve the roasted vegetables hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 400°F (200°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can substitute lime juice with lemon juice.
- You can use maple syrup instead of honey.
Variations:
- You can add garlic or ginger to the marinade for extra flavor.
- You can sprinkle some sesame seeds on top of the roasted vegetables for a crunchy texture.
- You can add some chopped fresh herbs like cilantro or parsley to the roasted vegetables.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent the vegetables from sticking.
Storage instructions:
- You can store the leftover roasted vegetables in an airtight container in the refrigerator 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 in a large platter or bowl.
- Garnish with some fresh herbs or sesame seeds.
Garnishes:
- Fresh herbs like cilantro or parsley
- Sesame seeds
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Brown rice
- Quinoa
- Garlic bread
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are too dry, add a little more olive oil to the marinade.
Food safety advice:
- Wash the vegetables thoroughly before slicing and roasting.
- Store the leftover roasted vegetables in the refrigerator within 2 hours of cooking.
Food history:
- Roasting vegetables is a popular cooking method in Mediterranean cuisine.
Flavor profiles:
- The roasted vegetables are sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the roasted vegetables as a side dish or a main course.
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