Ingredients with Measurements:
- 2 large zucchinis, sliced into rounds
- 2 red bell peppers, sliced into strips
- 1 large eggplant, diced
- 1 large red onion, sliced
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, combine the sliced zucchinis, red bell peppers, diced eggplant, and sliced red onion.
4. Add the minced garlic, chopped basil leaves, olive oil, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated.
5. Spread the vegetables out in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
7. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
8. Transfer the roasted vegetables to a serving dish and garnish with additional chopped basil leaves, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 186
Fat: 14g
Carbohydrates: 15g
Fiber: 6g
Protein: 3g
Substitutions for ingredients:
- You can substitute other vegetables, such as mushrooms, carrots, or sweet potatoes, for any of the vegetables listed in the recipe.
- You can use dried basil instead of fresh basil, but the flavor won't be as bright.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese to the roasted vegetables for extra flavor.
- Drizzle some balsamic vinegar over the roasted vegetables before serving.
- Add some sliced cherry tomatoes to the roasted vegetables for a burst of color and flavor.
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 won't roast properly.
- You can prepare the vegetables ahead of time and store them in the refrigerator until you're ready to roast them.
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, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables in a large, shallow bowl or on a platter. Garnish with additional chopped basil leaves, if desired.
Garnishes:
Chopped fresh basil leaves
Pairings:
This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are taking too long to roast, increase the oven temperature to 425°F.
- If the vegetables are sticking to the parchment paper, lightly spray the paper with cooking spray before adding the vegetables.
Food safety advice:
- Make sure to wash all of the vegetables thoroughly before slicing and dicing them.
- Use a clean cutting board and knife to prepare the vegetables.
- Store any leftover roasted vegetables in the refrigerator within 2 hours of cooking.
Food history:
Roasting vegetables has been a popular cooking method for centuries. It was a common way to preserve vegetables before the invention of refrigeration.
Flavor profiles:
The roasted vegetables in this recipe are flavored with garlic and basil, which give them a savory, herbaceous flavor.
Serving suggestions:
Serve the roasted vegetables as a side dish with your favorite protein, or enjoy them as a vegetarian main course.
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