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  • Writer's pictureYiannoulla Burness

OVEN BAKED VEGETABLES

Oven baked vegetables that keep you going back for more.

Add a pop of colour to your next protein dish with a helping of oven baked vegetables.

These baked vegetables are crispy on the outside and soft and oozing with flavour on the inside.

Make up your own combination of vegetables that are in season.

When choosing vegetables look for freshness.

Bump the flavour up by adding a garnish of fresh herbs

or a few sprinkles of Egyptian Dukkah Spice Mix




EQUIPMENT Baking tray or sheet tray


INGREDIENTS


2 potatoes (choose potato suitable to bake) * see note

1 medium size zucchini

1 large wedge of pumpkin

2 medium size carrots

1 small sweet potato (orange)

1 small sweet potato (purple)

1 purple onion

1 orange/green capsicum

3 sprigs of fresh rosemary plus extra for garnish

3 sprigs fresh thyme plus extra for garnish

2 tablespoons light tasting oil (grape seed, sunflower)

1 teaspoon sweet paprika

1 teaspoon vegetta (vegetable seasoning or salt)

1 truss of cherry tomatoes to garnish

METHOD


Preheat your oven to 210 degrees Celsius


*Line a baking tray with baking paper and set aside.

*Wash and prepare vegetables cut them into bite size pieces and place in a large bowl.

*Take another small bowl add oil, sweet paprika and veggeta or salt and mix together.

*Drizzle over the vegetables and gently toss to coat.

*Spread the vegetables out on the baking tray. Place the tray in the oven and bake for 30-40 minutes or until tender.


*During the last 15 minutes of cooking time put the tomatoes on a separate tray and place in the oven. Bake until they just begin to breakdown.


When your veggies are done remove from the oven and arrange them on a serving dish. Garnish with ovenbaked truss tomatoes and fresh sprigs of rosemary and thyme.

For additional flavour sprinkle with Egyptian Dukkah Spice Mix

Serve with your main meal.


*NOTE there is a lot of information on potatoes and how each variety is used in cooking. They are classed as waxy, floury or an all-rounder potato. Which ever variety you choose make sure they are suitable for baking and hold their shape well.




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