Ingredients with Measurements:
- 2 large zucchinis, sliced
- 2 large bell peppers, sliced
- 1 large onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the sliced zucchinis, bell peppers, onion, and cherry tomatoes.
4. Drizzle the olive oil over the vegetables and toss to coat.
5. Add the dried oregano, basil, garlic powder, salt, and pepper to the bowl and mix well.
6. Spread the vegetables out 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 slightly 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
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 10g
- Total carbohydrates: 15g
- Dietary fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of vegetables you like in this recipe, such as eggplant, mushrooms, or carrots.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese on top of the roasted vegetables before serving.
- Drizzle some balsamic vinegar over the vegetables before roasting for a tangy flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- You can also grill the vegetables instead of roasting them for a smoky flavor.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with some fresh herbs sprinkled on top.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted vegetables with some crusty bread or a side salad.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in this recipe.
Food history:
- Silandro is a town in the Italian region of South Tyrol, known for its delicious roasted vegetables.
Flavor profiles:
- This dish has a savory and slightly sweet flavor, with a hint of garlic and herbs.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main course.
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