Oven-Roasted Mixed Vegetables
This is a recipe for oven-roasted vegetables: zucchini, eggplant, potatoes, tomatoes, and green peppers seasoned with olive oil, salt, dried coriander, and pepper paste, then arranged in an oven tray and roasted at about 200°C for 40 minutes, after which the top is browned. A side sauce is also prepared from tomatoes, roasted garlic, and peppers, with parsley and coriander. Serve the dish hot.
A hot vegetable dish with zucchini, eggplant, potato, tomato, and peppers roasted with garlic and spices.
Like roasted Mediterranean vegetables with a bolder seasoning.
Cut the vegetables into similar sizes so they cook evenly. The red pepper paste adds a sweet-sour finish.
Ingredients
- 1 kilogram zucchini
- 1 kilogram eggplant
- 1 kilogram potatoes
- 4 tomatoes
- 1 head head of garlic
- 2 green peppers
- half a cup olive oil
- 1.5 teaspoons dried coriander
- 1 teaspoon pepper paste
- 1 tablespoon salt
- a light pinch parsley
- a squeeze lemon
Instructions
- Wash the vegetables and prepare them on a cutting board.
- Cut the eggplant into batons that are neither too thin nor too thick on the cutting board.
- Cut the potatoes into batons with a knife on the cutting board.
- Cut the zucchini into slices, or leave it whole, on the cutting board.
- Remove the seeds from the green peppers and cut them on the cutting board.
- Cut the tomatoes into thick pieces on the cutting board.
- Mix the cut vegetables in a large bowl with the olive oil, salt, dried coriander, and pepper paste.
- Arrange the seasoned vegetables in an oven tray lined with parchment paper.
- Place the oven tray in an oven at 200°C, with both top and bottom heat on, for about half an hour.
- Arrange the tomatoes separately in an oven-safe tray or pan, as they may release water into the oven tray.
- Sprinkle the tomatoes in the tray or pan with a little salt and coriander; paprika may be added according to the chef's instructions.
- Place the tomato tray in the oven alongside the vegetable tray and watch it until cooked.
- Remove the oven tray after about 40 minutes, when the vegetables are cooked.
- Turn on the top heat only to brown the surface of the vegetables.
- Mash the roasted garlic with the roasted peppers and roasted tomatoes in a bowl.
- Add a light pinch of parsley and a pinch of dried coriander to the bowl with the paste.
- Mix the ingredients in the bowl until they become a smooth sauce or paste.
- Serve the roasted vegetables hot with the tomato and garlic paste.