Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into cubes
- 1 large red onion, cut into wedges
- 2 bell peppers, seeded and cut into strips
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons perilla oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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 large bowl, combine the sweet potato, red onion, bell peppers, zucchini, and yellow squash.
4. Drizzle the perilla oil over the vegetables and toss to coat evenly.
5. Sprinkle with salt and black pepper and toss again.
6. Spread the vegetables in a single layer on the prepared baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 3g
Fiber: 4g
Sugar: 8g
Sodium: 590mg
Substitutions for ingredients:
- Perilla oil can be substituted with olive oil or sesame oil.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red onion can be substituted with yellow onion or shallots.
- Bell peppers can be substituted with any color of bell pepper or poblano peppers.
- Zucchini and yellow squash can be substituted with any summer squash.
Variations:
- Add garlic cloves or minced ginger for extra flavor.
- Sprinkle with fresh herbs such as thyme or rosemary before roasting.
- Add cherry tomatoes or sliced mushrooms for more variety.
Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- Toss the vegetables halfway through cooking for even browning.
- Use a spatula to flip the vegetables if they stick to the parchment paper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a platter or individual plates.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side of brown rice or quinoa for a healthy and filling meal.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, drizzle with a little more oil before roasting.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to cut the vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Perilla oil is a traditional Korean ingredient made from perilla seeds. It has a nutty and earthy flavor and is often used in Korean cuisine for stir-frying, marinades, and dressings.
Flavor profiles:
The roasted vegetables have a sweet and savory flavor with a nutty undertone from the perilla oil.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main dish.
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