Roasted veggies

healthy 'not-so-fast' food
15-30 minutes recipes
Lunch & Dinner


01-07-2016
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Roasted veggies


Preparation time: 15-30 minutes recipes

– Serves 2

Roasted veggies make a great side dish to meat and fish. They can be prepared in large quantities, stored in fridge for a few days and reheated, following the motto: “Cook once, eat twice”. 

Goes well with: veggie meatballs, roasted salmon, lettuce wrapped burger, salads


INGREDIENTS

10 cloves garlic
A few rosemary sprigs
olive oil to drizzle
Juice of half a lemon
salt to taste
pepper to taste

WORK DESCRIPTION

  • Preheat oven to 200 degrees (hot air oven)
  • Wash courgette, sweet potato and aubergine, leave skin on
  • Cut them in small pieces (about 2×2 cm)
  • Spread vegetables on oven tray
  • Add 10 garlic cloves, leave peel on
  • Remove rosemary needles from sprigs by pulling them against growing direction
  • Spread on vegetables
  • Pour olive oil on vegetables, sprinkle with salt and pepper
  • Mix well
  • Bake for about 2o minutes
  • Take out tray, drizzle with fresh lemon juice
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