Ingredients with Measurements:
- 1 large sweet potato, peeled and chopped into 1-inch cubes
- 1 large zucchini, chopped into 1-inch cubes
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large yellow onion, chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon Gingherlino spice blend
- Salt and pepper to taste
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, zucchini, red bell pepper, and yellow onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the Gingherlino spice blend over the vegetables and toss again to coat evenly.
6. Season with salt and pepper to taste.
7. Spread the vegetables in a single layer on the prepared baking sheet.
8. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 21g
Protein: 3g
Fiber: 4g
Sugar: 7g
Sodium: 70mg
Substitutions for ingredients:
- You can substitute the sweet potato with butternut squash or pumpkin.
- You can substitute the zucchini with yellow squash or eggplant.
- You can substitute the red bell pepper with green bell pepper or poblano pepper.
- You can substitute the Gingherlino spice blend with any other spice blend of your choice.
Variations:
- You can add other vegetables such as carrots, broccoli, or cauliflower.
- You can add some chopped garlic or shallots for extra flavor.
- You can sprinkle some grated Parmesan cheese over the vegetables before serving.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes so that they cook evenly.
- Don't overcrowd the baking sheet, otherwise, 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, simply place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a large platter garnished with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- You can serve the roasted vegetables with a side of quinoa or brown rice.
Troubleshooting advice:
- If the vegetables are not browning evenly, you can toss them halfway through the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Use a separate cutting board for raw vegetables and meat to avoid cross-contamination.
Food history:
- Gingherlino is a spice blend that originated in Italy and is made with ginger, garlic, onion, and other herbs and spices.
Flavor profiles:
- The Gingherlino spice blend adds a warm and spicy flavor to the roasted vegetables.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a main course with a side of protein.
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