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Roasted Vegetable Medley

Roasted Vegetable Medley recipe

Roasting vegetables enhances their natural flavors and brings out their sweetness.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

Cooking Method
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 30 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Calories 600
Best Season Suitable throughout the year
Ingredients
  • 200 gram Carrots
  • 200 gram Zucchini
  • 200 gram Bell Peppers
  • 100 gram Red Onion
  • 2 teaspoon Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the vegetables into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, black pepper, and dried thyme.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and let rest for 5 minutes.
  7. Serve hot as a main dish or side dish.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Sugars 5g
Protein 5g10%

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

Read it online: https://for-vegan.com/recipe/roasted-vegetable-medley-3/