Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 bell peppers, cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 1/2 cup cherry tomatoes
Special Equipment Needed:
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum foil.
3. In a small bowl, combine olive oil, garlic, smoked paprika, cumin, oregano, sea salt, and pepper.
4. Place bell peppers, zucchini, onion, and cherry tomatoes on the prepared baking sheet.
5. Drizzle the olive oil mixture over the vegetables and toss to coat.
6. Roast in preheated oven for 20 minutes, stirring once halfway through.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 425°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 110
Fat: 7 g
Carbohydrates: 10 g
Protein: 2 g
Substitutions for Ingredients:
- Olive oil: canola oil
- Garlic: garlic powder
- Smoked paprika: regular paprika
- Cumin: chili powder
- Oregano: basil
- Bell peppers: any color bell pepper
- Zucchini: summer squash
- Onion: shallot
- Cherry tomatoes: grape tomatoes
Variations:
- Add other vegetables such as mushrooms, eggplant, or carrots.
- Use other herbs and spices such as thyme, rosemary, or red pepper flakes.
Tips and Tricks:
- Cut the vegetables into uniform pieces for even cooking.
- Use fresh herbs for the best flavor.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
Serve the roasted vegetables in a large bowl with a side of crusty bread.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
- Toasted pine nuts
Pairings:
- Grilled chicken
- Baked fish
- Roasted potatoes
Suggested Side Dishes:
- Rice
- Quinoa
- Roasted potatoes
Troubleshooting Advice:
- If the vegetables are not cooked through, cover the baking sheet with aluminum foil and continue to cook for an additional 5 minutes.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not leave cooked vegetables at room temperature for more than 2 hours.
Food History:
Chimenea is a traditional Spanish dish that is typically made with potatoes, peppers, and onions. It is often served as a side dish, but can also be served as a main dish.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of smokiness from the smoked paprika.
Serving Suggestions:
Serve the roasted vegetables with a side of crusty bread or over a bed of rice.
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