Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced into wedges
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of 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 (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the olive oil, smoked paprika, cumin, dried oregano, minced garlic, salt, and pepper.
4. In a large bowl, toss the sliced eggplant, zucchinis, red bell pepper, and onion with the spice mixture until evenly coated.
5. Spread the vegetables out in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- You can substitute the eggplant, zucchinis, red bell pepper, and onion with any other vegetables of your choice.
Variations:
- You can add other spices or herbs to the spice mixture, such as thyme, rosemary, or chili powder.
- You can also add some crumbled feta cheese or chopped fresh herbs, such as parsley or cilantro, to the roasted vegetables before serving.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook at the same rate.
- You can also toss the vegetables with the spice mixture in a large resealable plastic bag to evenly coat them.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them on a baking sheet and heat them in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a large platter, garnished with some fresh herbs or crumbled feta cheese.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Crumbled feta cheese
Pairings:
- This dish pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
- Serve the roasted vegetables with some crusty bread or a side salad.
Troubleshooting advice:
- If the vegetables are not tender enough after roasting, you can put them back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before slicing and roasting them.
Food history:
- Cigar-flavored roasted vegetables are a modern twist on traditional roasted vegetables, adding a smoky and spicy flavor to the dish.
Flavor profiles:
- The roasted vegetables have a smoky, spicy, and slightly sweet flavor, with a tender and slightly charred texture.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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