Oven-roasted vegetables with olive oil

• For 4 people
• Preparation time (dont cuisson) : 40 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Vegetables
• Feel free to add or substitute vegetables according to your preference.
• Zucchini : 2 medium-sized
• Bell peppers : 2 medium-sized
• Eggplant : 1 medium-sized
• Red onion : 1 medium-sized
• Cherry tomatoes : 1
• Garlic cloves : 4
• Fresh basil leaves : 1/4 cup
• Fresh thyme leaves : 1
• Olive Oil Marinade
  • Extra virgin olive oil : 1/4 cup
  • Balsamic vinegar : 2
  • Dijon mustard : 1
  • Salt : 1
  • Black pepper : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 425°F (220°C).
• Wash and chop all the vegetables into bite-sized pieces.
• In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the marinade.
• Place the chopped vegetables in a large mixing bowl and pour the marinade over them. Toss well to coat all the vegetables evenly.
• Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
• Roast the vegetables in the preheated oven for about 30 minutes or until they are tender and slightly caramelized, stirring once halfway through.
• Remove from the oven and let them cool for a few minutes.
• Garnish with fresh basil leaves and thyme leaves before serving.

Tips

• Use a variety of colorful vegetables to make the dish visually appealing.
• Feel free to experiment with different herbs and spices to enhance the flavor.
• Serve the roasted vegetables as a side dish or as a topping for salads or grilled meats.

Information

• This recipe is suitable for those following a ketogenic diet as it is low in carbohydrates and high in healthy fats.
• Oven-roasting vegetables helps to bring out their natural sweetness and enhances their flavor.