rainbow roasted vegetables |
Cuisine: Mediterranean/Israeli
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 1 small carrot, peeled and sliced
- 1 small zucchini, chopped
- 1 small eggplant, chopped
- 1 fennel, chopped
- 1 bell pepper, chopped
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon cumin
- Preheat oven to 200°C/390°F.
- Combine all the vegetables in a large mixing bowl. Add the olive oil, salt, pepper, paprika and cumin and toss to combine.
- Lay all the vegetables in a baking tray and roast for 35 to 45 minutes until cooked through, turning them from time to time during the cooking process so that they all get evenly roasted.
- Serve warm.
SERVING SUGGESTIONS: You can serve these vegetables as a side dish, drizzled with tahini, or as part of a salad once they've cooled down. I like to combine them with spinach and quinoa for a healthy lunch.
Recipe by Savormania at https://www.savormania.com/en/rainbow-roasted-vegetables-4/
3.3.3077