Roasted Summer Vegetables

When the season of fresh vegetables is at its peak, we often dont know how to use them. Mixed roasted vegetables from the oven are a great idea, as they allow us to quickly create a very tasty dish in a simple way.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • 1 piece Small pumpkins

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Bell pepper, red, fresh

  • 1 piece Caraway, fresh

  • 10 pieces Tomato, red

  • 2 piece Onion, raw

  • 4 pods Garlic, fresh

  • 2.5 spoons Oil, olive

  • 2 pinch Spices, pepper, white

  • 3 pinch Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease a deep rectangular baking dish with a little oil. Clean and wash the bell peppers, fennel, eggplant, tomatoes, and zucchini. Peel the onion and garlic.

  2. Remove the seeds from the bell peppers, then cut them into pieces of any size. Slice the onion and fennel into chunks. Cut the eggplant and zucchini into thicker slices. Toss all the vegetables into the baking dish, drizzle with oil, and season with pepper and salt. Mix the vegetables well.

  3. Place the baking dish in the preheated oven for 10 minutes. After 10 minutes, remove the dish from the oven and mix the vegetables well. Return the dish to the oven and roast the vegetables for another 10 to 15 minutes.

  4. Serve the roasted vegetables directly in the baking dish they were cooked in, or transfer them to a warmed bowl. Serve as a side dish.

Nutrition Information (Per 100g)

  • Calories: 34.47 kcal
  • Fat: 1.12 g
    • Saturated Fat: 0.13 g
  • Carbohydrates: 4.53 g
    • Sugars: 1.84 g
  • Protein: 0.49 g
  • Fiber: 1.17 g

Advice

If desired, you can drizzle the vegetables with a marinade made from oil, lemon juice, freshly chopped basil, rosemary, and lemon thyme before roasting.