Ingredients with Measurements:
- 1 large sweet potato, peeled and cubed
- 1 large red onion, peeled and cut into wedges
- 2 bell peppers, seeded and sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon Oxo vegetable bouillon powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. In a small bowl, mix together the olive oil and Oxo vegetable bouillon powder.
4. In a large bowl, toss the sweet potato, red onion, bell peppers, zucchini, and yellow squash with the olive oil mixture until well coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned.
7. Add the cherry tomatoes to the baking sheet and roast for an additional 5-10 minutes, or until the tomatoes are slightly wrinkled and bursting.
8. Season the vegetables with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat per serving: 7g
Carbohydrates per serving: 20g
Protein per serving: 3g
Fiber per serving: 4g
Substitutions for ingredients:
- Any type of squash can be used in place of the zucchini and yellow squash.
- Grape tomatoes can be used in place of cherry tomatoes.
Variations:
- Add cubed eggplant to the vegetable mix.
- Sprinkle grated Parmesan cheese over the vegetables before roasting.
- Add a sprinkle of dried herbs, such as thyme or rosemary, to the olive oil mixture.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, as this can cause the vegetables to steam instead of roast.
- Use a spatula to toss the vegetables halfway through cooking for even browning.
Storage instructions:
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the vegetables on a baking sheet and roast in a 350°F oven 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 basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
- Serve the roasted vegetables alongside grilled chicken or fish.
- Pair with a side salad for a light and healthy meal.
Suggested side dishes:
- Garlic bread
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, add a drizzle of olive oil before roasting.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to prepare the vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times.
Flavor profiles:
The Oxo vegetable bouillon powder adds a savory, umami flavor to the roasted vegetables, while the sweetness of the sweet potato and cherry tomatoes balances out the dish.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A