Ingredients with Measurements:
- 1 large sweet potato, peeled and cubed
- 1 large red bell pepper, seeded and sliced
- 1 large yellow bell pepper, seeded and sliced
- 1 large zucchini, sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup garlic pepper sauce
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the sweet potato, red bell pepper, yellow bell pepper, zucchini, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat.
5. Sprinkle the garlic powder, black pepper, and salt over the vegetables and toss to coat.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
8. Remove the baking sheet from the oven and drizzle the garlic pepper sauce over the vegetables.
9. Toss the vegetables to coat evenly with the sauce.
10. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the sauce is bubbly and the vegetables are caramelized.
Time:
Preparation time: 15 minutes
Cooking time: 25-35 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 160
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 330mg
Total carbohydrates: 23g
Dietary fiber: 5g
Total sugars: 8g
Protein: 3g
Substitutions for ingredients:
- You can use any type of potato instead of sweet potato.
- You can use any type of bell pepper instead of red and yellow.
- You can use any type of squash instead of zucchini.
- You can use any type of onion instead of red.
Variations:
- You can add other vegetables such as broccoli, cauliflower, or carrots.
- You can add cubed tofu or chickpeas for extra protein.
- You can use a different type of sauce such as teriyaki or barbecue.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Toss the vegetables halfway through cooking to ensure they cook evenly.
- Use a silicone brush to evenly coat the vegetables with the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a platter with fresh herbs such as parsley or cilantro.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs such as 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 tender after 25 minutes, continue roasting until they are soft.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to wash all vegetables before using them.
Food history:
Roasting vegetables is a popular cooking method that has been used for centuries.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of spice from the garlic pepper sauce.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a main course with a side of quinoa or brown rice.
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