Simple, easy, vegan, delicious! I love roasted veggies because they are so simple to make, require only to roughly cut your favorites, mix together with some herbs, forget about them in the oven for a while and BAM, so tasty and diverse, added to a salad, to pasta, as a side dish. Low Calorie and healthy.
5 Minutes Prep
Cut up your favorite veggies in large pieces. These can be eggplant, bell peppers, zucchini, cauliflower, red onions, squash, sweet potato, potato or even a whole garlic head. Whatever you like.
Make sure your bowl has enough space to toss it around in so. Add olive oil, oregano, lemon juice, garlic cloves, salt and pepper. Mix everything well together so all veggies are evenly coated.
Place in a hot over and let roast, toss them around a bit while cooking until done
- 2 Eggplants, cut in thick slices and halved
- 3 Zucchini's, cut in thick slices
- 6 Bell Peppers, cut into big pieces
- 2 Red Onions, quartered
- 10 Garlic cloves
- (+Any other vegetable you like, cauliflower and sweet potato also go great in this mix)
- 2 Tbsp Oregano
- 5 Tbsp Olive Oil
- 1 Medium Lemon, juiced
- ½ Tsp salt
- ½ Tsp Pepper
- 1 Garlic head (whole) - optional
- Preheat oven to 220°C/430°F and line two baking sheets with parchment paper
- In a small bowl, mix oregano, olive oil, lemon juice, salt and pepper
- Add all cut vegetables to a large bowl and pour the olive oil mixture on them. Toss around until all vegetables are evenly coated
- Spread all the coated vegetables on the baking sheets evenly and place in the oven for about 50 minutes, toss once or twice while in the oven to make sure everything is evenly done
- Serve warm or cold, as a side dish or with salad
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