Ingredients with Measurements:
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 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 large bowl, combine the diced eggplant, sliced zucchinis, sliced red and yellow bell peppers, sliced red onion, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the dried oregano, dried thyme, salt, and pepper over the vegetables and toss again.
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 tender and lightly browned.
8. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 170
- Fat: 11g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as mushrooms, carrots, or sweet potatoes.
- You can use fresh herbs instead of dried herbs if you prefer.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese to the roasted vegetables before serving.
- Drizzle some balsamic glaze over the roasted vegetables for a tangy flavor.
- Serve the roasted vegetables over a bed of quinoa or brown rice for a complete meal.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can prepare the vegetables ahead of time and store them in the fridge until ready to roast.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
- Garnish with some fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil
- Crumbled feta cheese or grated Parmesan cheese
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Quinoa or brown rice
- Garlic bread
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to prepare the vegetables.
- Store any leftover roasted vegetables in the fridge within 2 hours of cooking.
Food history:
- Roasting vegetables has been a popular cooking method for centuries, dating back to ancient Rome.
Flavor profiles:
- The roasted vegetables have a savory and slightly sweet flavor, with hints of garlic and herbs.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main dish.
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