Name: Oven roasted vegetables
Cook time: 30 min
Total time: 30 min
Ingredients: 2 small zucchini; 2 peppers; 4 potatoes (if you like, use sweet potatoes); 2 carrots; 500 g mushrooms; approx. 4 cloves of garlic (depending on your taste); 2 onions; 4 sprigs of rosemary; 4 sprigs of thyme; sea salt and freshly ground pepper

Ingredients

2 small zucchini
2 peppers
4 potatoes (if you like, use sweet potatoes)
2 carrots
500 g mushrooms
approx. 4 cloves of garlic (depending on your taste)
2 onions
4 sprigs of rosemary
4 sprigs of thyme
sea salt and freshly ground pepper

Author of this recipe

Wiebke Kretschmann

Food blogger / food writer

I have always been fascinated by the fact that one little seed turns into a big plant that produces incredibly delicious vegetables. It is sensational, that you can harvest for weeks many... Read more

Very delicious, low-calorie, easy to prepare.

Rating

Preparation

Wash the vegetables and peel them if necessary. Cut firm vegetable like potatoes and carrots into small cubes (approx. 1.5 x 1.5 cm) or slices. Cut softer vegetables into bigger pieces. Mix all vegetables thoroughly with some oil (2-3 tbsp) and season with salt and pepper.
Put the seasoned vegetables into a baking pan. If you like put 2-3 cloves of garlic on top. Add the herbs. Cover with aluminium, allow some air to circulate.
Bake at 170°C in preheated oven. Depending on the type of vegetable it takes 30-40 minutes.

Tips from the author

Vegetable combinations for roasting are limitless, use any vegetables that you like. These are just a suggestion.