Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. In a large bowl, combine the sliced zucchinis, red and yellow bell peppers, and red onion.
4. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
5. Pour the olive oil mixture over the vegetables and toss until they are evenly coated.
6. Spread the vegetables 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 slightly charred.
8. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
9. Serve the roasted vegetables warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- You can use any other vegetables of your choice, such as eggplant, mushrooms, or cherry tomatoes.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese on top of the roasted vegetables before serving.
- Drizzle some balsamic vinegar or lemon juice over the roasted vegetables for extra flavor.
- Add some chopped fresh parsley or basil on top of the roasted vegetables for a pop of color and freshness.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- If you want the vegetables to be more crispy, broil them for the last 1-2 minutes of cooking time.
- You can prepare the vegetables ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted vegetables in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter and garnish with some fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, crumbled feta cheese, grated Parmesan cheese.
Pairings:
- Serve the roasted vegetables as a side dish with grilled chicken, fish, or steak.
- Add the roasted vegetables to a salad or wrap for extra flavor and nutrition.
Suggested side dishes:
- Garlic bread
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are not tender enough, roast them for a few more minutes.
- If the vegetables are too dry, drizzle some more olive oil over them before serving.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and roasting them.
- Store the roasted vegetables in the refrigerator within 2 hours of cooking.
Food history:
Malga-style roasted vegetables are a traditional dish from the Italian Alps, where farmers would roast fresh vegetables over an open fire during the summer months.
Flavor profiles:
The roasted vegetables are savory and slightly sweet, with a hint of garlic and herbs.
Serving suggestions:
Serve the roasted vegetables as a side dish or appetizer, or add them to a salad or wrap for extra flavor and nutrition.
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