VEGAN

Oven-Roasted Vegetables

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is wonderfully straightforward; you simply toss all the vegetables into a baking dish, drizzle with lemon juice, and the result is a vibrant, colorful dish reminiscent of a garden covered with autumn leaves. The oven transforms the flavor of the most ordinary vegetables—broccoli, potatoes, zucchini, onions, and peppers. Unlike frying, baking allows moisture to evaporate more slowly, letting the vegetables stew in their own juices, concentrate their flavors, and absorb the essence of roasted garlic, a hint of lemon's acidity, and the aromas of one another. You can roast these vegetables as a side dish to any meat, or serve them on their own—a delight for vegetarians.

Ingredients

Fingerling Potatoes - 10 oz
Broccoli - 10 oz
Carrot - 10 oz
Spanish onions - 2 heads
Courgette - 15 oz
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Lemon - ½ pieces
Garlic - 1 head
Italian chopped parsley - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Without peeling, cut the potatoes in half and boil until partially cooked — about 6 minutes.

Step 2

Cut the red onion into quarters.

Step 3

Cut the broccoli into florets.

Step 4

Peel the carrot and slice it into rounds approximately one centimeter thick.

Step 5

Slice the zucchini into half-moons, about one centimeter thick.

Step 6

Remove the seeds from the peppers and cut them into large pieces.

Step 7

Cut the head of garlic in half crosswise.

Step 8

Place all the prepared vegetables on a baking sheet lined with parchment paper, drizzle with oil and the juice of half a lemon, season with salt, pepper, and sprinkle with herbs. Bake the vegetables in an oven preheated to 390°F for 20–25 minutes.