- Servings: 2-3
- Prep Time: 15m
- Cook Time: 30m
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This information is per serving.
- •sweet pepper - 1 pc.
- •carrots - 1 pc.
- •zucchini - 1 pc.
- •potatoes - 2 small
- •garlic - 1 clove
- •olive oil - 1-2 tbsp. spoons
- •salt and pepper (to taste)
What vegetables can be used for this dish?
The great thing about this recipe is that you can use the vegetables you have on hand, you can also use different seasonings depending on what you like. This can be asparagus, broccoli, butternut squash, cabbage, Brussels sprouts, corn, green beans, green beans, onions, tomatoes, sweet potatoes, pumpkin.
In fact, vegetables are good only with salt, but for a better taste, try garlic, curry powder, fresh or dried herbs, cheese, vinegar, citrus fruits, sesame oil, honey, mustard, pesto, etc. Keep in mind things like honey and cheese, you want to add closer to the end so that it does not burn.
Fried vegetables are the best way to cook vegetables. When you roast them, it adds depth and a delicious aroma, and they are with a fine structure. Recently, it was one of my usual dinners, just a bowl of quinoa topped with sautéed vegetables. I like this recipe because it is a great way to load an abundance of fresh vegetables in one meal.
Peel potatoes, carrots, cut vegetables into pieces of approximately the same size.
Peel the sweet pepper from seeds and partitions, cut into small pieces.
Cover the pan with parchment. Put chopped vegetables on a baking sheet.
Pour with vegetable oil, sprinkle with salt, pepper, pass the garlic through a press, then mix.
Spread evenly so that vegetables are fried evenly. Bake for 25-30 minutes at a temperature of 200 C.