Baked Vegetable Medley

The concept of a vegetable medley originated in French cuisine and is now enjoyed in various forms across different cultures.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Baked Vegetable Medley

Cooking Method: Baking Cuisine: Global, Vegetarian Courses: Dinner, Main Course, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Potato
• 200 gram Carrot
• 200 gram Zucchini
• 150 gram Bell Pepper
• 100 gram Red Onion
• 2 teaspoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Dried Herbs
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 200°C.
2. Wash and peel the potato and carrot. Cut them into bite-sized pieces.
3. Slice the zucchini, bell pepper, and red onion.
4. In a large bowl, combine the chopped vegetables, olive oil, minced garlic, dried herbs, salt, and black pepper. Toss well to coat.
5. Transfer the vegetable mixture to a baking dish and spread it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let it rest for 5 minutes before serving.
8. Serve the baked vegetable medley as a main course or as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.