Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 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 sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
4. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.
5. Pour the olive oil mixture over the vegetables and toss to coat evenly.
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. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 140
- Fat: 11g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Any variety of bell peppers can be used.
- Any variety of summer squash can be used.
- Grape tomatoes can be substituted for cherry tomatoes.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Sprinkle grated Parmesan cheese over the roasted vegetables before serving.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- Use fresh herbs instead of dried for a brighter flavor.
- Serve the roasted vegetables with a dollop of hummus or tzatziki for added flavor.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with a sprig of fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the roasted vegetables alongside grilled chicken or fish.
Suggested side dishes:
- Serve the roasted vegetables with a side of quinoa or brown rice.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and roasting.
Food history:
- Misto-style roasted vegetables are a popular Italian dish that originated in Tuscany.
Flavor profiles:
- The roasted vegetables have a sweet and savory flavor with a hint of garlic and oregano.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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