Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 red onion, peeled and diced
- 1 zucchini, diced
- 1 eggplant, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 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 sweet potato, red and yellow bell peppers, red onion, zucchini, eggplant, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Add the dried thyme, dried rosemary, salt, and pepper to the bowl and toss again to evenly distribute the seasonings.
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 they are tender and lightly browned.
8. Remove the baking sheet from the oven and let the vegetables 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: 170
Fat: 7g
Carbohydrates: 26g
Protein: 3g
Fiber: 6g
Sugar: 10g
Sodium: 50mg
Substitutions for ingredients:
- You can substitute any of the vegetables in this recipe with your favorite vegetables. Just make sure to adjust the cooking time accordingly.
Variations:
- Add a sprinkle of Parmesan cheese over the roasted vegetables before serving.
- Drizzle balsamic vinegar over the vegetables before roasting for a tangy flavor.
- Add some chopped fresh herbs, such as parsley or basil, to the roasted vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- If you like your vegetables extra crispy, turn the broiler on for the last few minutes of cooking.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted vegetables, simply place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables in a large bowl or on a platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil
Pairings:
This roasted vegetable medley pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Serve this roasted vegetable medley with a side of quinoa, brown rice, or a green salad.
Troubleshooting advice:
- If your vegetables are not browning evenly, try stirring them halfway through the cooking time.
- If your vegetables are sticking to the baking sheet, try using more olive oil or lining the sheet with additional parchment paper.
Food safety advice:
Make sure to wash all of your vegetables thoroughly before using them in this recipe.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient Rome.
Flavor profiles:
This roasted vegetable medley has a sweet and savory flavor, with hints of thyme and rosemary.
Serving suggestions:
Serve this roasted vegetable medley as a side dish or as a main course with some crusty bread on the side.
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