Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 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 zucchinis, bell peppers, and red onion.
4. Add minced garlic, olive oil, dried oregano, salt, and pepper to the bowl.
5. Toss the vegetables until they are evenly coated with the seasoning mixture.
6. Spread the vegetables 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 golden brown.
8. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
9. Transfer the roasted vegetables to a serving dish and garnish with fresh herbs or grated parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use any other vegetables of your choice such as eggplant, mushrooms, or cherry tomatoes.
- You can use fresh herbs such as thyme or rosemary instead of dried oregano.
Variations:
- You can add some crumbled feta cheese or chopped olives to the roasted vegetables for a Mediterranean twist.
- You can drizzle some balsamic glaze or honey over the roasted vegetables for a sweet and tangy flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook evenly.
- You can use a mandoline slicer to get even slices of vegetables.
- Don't overcrowd the baking sheet as this will prevent the vegetables from roasting properly.
Storage instructions:
- You can store the roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the roasted vegetables in the microwave or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- You can serve the roasted vegetables on a platter with some fresh herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs such as parsley, basil, or cilantro
- Grated parmesan cheese
- Lemon wedges
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Quinoa salad
- Couscous
Troubleshooting advice:
- If the vegetables are not roasting evenly, you can toss them halfway through the cooking time.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
- Roasted vegetables have been a staple in Mediterranean cuisine for centuries.
Flavor profiles:
- This recipe has a savory and slightly sweet flavor with a hint of oregano.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a main course with some crusty bread.
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