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These oven roasted vegetables bring a colorful variety to your dinner table. The recipe is very simple and can be modified as required. The roasted vegetables also taste spicy, fruity, juicy and incredibly delicious. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Choose your vegetables
You can modify my recipe for oven roasted vegetables as you wish, just like the recipe for the quick vegetable fried rice and the vegetarian stuffed pumpkin. Use vegetables according to your taste and season.
For example, broccoli, cauliflower, sweet potatoes, Brussels sprouts, pumpkin, beet and mushrooms taste delicious in this dish. Depending on the variety, you can leave them whole or cut them into smaller pieces.
Some vegetables that don’t cook quickly should be pre-baked. In my recipe, these are potatoes and carrots. This prevents the other vegetables, such as tomatoes or zucchinis, from getting mushy because they are cooked for a shorter time.
What type of potato?
It’s best to use waxy potatoes for the oven roasted vegetables recipe. They keep their shape when cooked and don’t fall apart so quickly because they have a lower starch content than floury potatoes. You also need waxy potatoes for the rosemary roasted potatoes and my roasted potatoes.
Season to taste
I seasoned the roasted vegetables with dried basil, marjoram, oregano, paprika powder and black pepper. Onions and garlic also add intense flavor and a special aroma.
You can season the dish to suit your taste. Herbs such as rosemary and thyme also go very well with it.
How to serve oven roasted vegetables
The oven roasted vegetables are filling and make a perfect main course for lunch or dinner. You can serve it on its own or with a dip. The cucumber yoghurt dip that I served with my zucchini fritters tastes delicious with it. Or enjoy it with
- the basil pesto,
- the hummus,
- the no tuna cream,
- the wild garlic pesto,
- the vegan sour cream.
The roasted vegetables are also a great side dish. Serve with the vegan fish cakes, the lentil patties or the oatmeal patties, for example.
These roasted vegetables are
- spicy,
- juicy,
- fruity,
- heavenly delicious,
- aromatic,
- vegan,
- colorful,
- healthy,
- filling,
- quick and easy to make,
- ideal as a main meal or side dish.
How to make oven roasted vegetables: tips and tricks
- You can use any vegetables for the recipe. Pre-bake the varieties that take longer to cook first and add the rest afterwards.
- Waxy potatoes are best for this recipe.
- Season the dish with herbs and spices of your choice.
- The pre-baking time and total cooking time stated in the recipe may vary. They depend on the size of your vegetable pieces, among other things.
- The high baking temperature ensures that the vegetables get a slightly crispy crust during roasting. However, you can reduce the temperature depending on the oven and your taste.
Did you make the oven roasted vegetables using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Also try these recipes for delicious main dishes:
- Vegan plov with chickpeas – Uzbek style
- Oven baked buckwheat with vegetables
- Mushroom vareniki – vegan recipe
Oven roasted vegetables
Ingredients
- 500 g potatoes
- 300 g carrots
- 250 g zucchini
- 2 red bell peppers
- 200 g cherry tomatoes
- 3 red onions
- 7 - 8 cloves of garlic
- 5 tbsp vegetable oil
- 1 tbsp dried basil
- 1 tbsp dried marjoram
- 1 tbsp dried oregano
- 1 tsp paprika powder
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Wash vegetables and pat them dry.
- Peel potatoes, onions and garlic, clean carrots and remove the seeds from bell peppers.
- Put vegetable oil, basil, marjoram, oregano, paprika powder, black pepper and salt in a large mixing bowl.
- Press two of the garlic cloves and add them to the mixing bowl with the spices.
- Roughly chop the potatoes and carrots, add them to the mixing bowl with the vegetable oil and spices and stir to combine.
- Spread the potato and carrot pieces on a baking tray, leaving the remaining herb mixture in the mixing bowl, and pre-roast in a preheated oven at 428 °F (220 °C) for approx. 10 minutes.
- Cut zucchini and the bell peppers into large pieces, the onions into thicker rings and halve the remaining garlic cloves.
- Place the zucchini and bell pepper pieces, cherry tomatoes, the onion rings and the garlic in the mixing bowl with the remaining herb mixture and mix together.
- Now add the vegetable mixture to the pre-roasted potatoes and carrots on the baking tray, stir briefly and bake for approx. 20 minutes at 428 °F (220 °C).
Notes
- You can use any vegetables for the recipe. Pre-bake the varieties that take longer to cook first and add the rest afterwards.
- Waxy potatoes are best for this recipe.
- Season the dish with herbs and spices of your choice.
- The pre-baking time and total cooking time stated may vary. They depend on the size of your vegetable pieces, among other things.
- The high baking temperature ensures that the vegetables get a slightly crispy crust during roasting. However, you can reduce the temperature depending on the oven and your taste.
- Take note of the detailed tips and tricks for making the oven roasted vegetables at the top of the article.
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