|Oven Baked Vegetables||Ingredients for 4 portions|
|Potatoes||8 Large Waxy potatoes|
|1 Farm Fresh Red Pepper|
|1 Farm Fresh Yellow Pepper|
|2 medium to large Farm Fresh Zucchini|
|1 medium to large eggplant||Substitute one of your favourite vegetables if not available|
|10 Shallots or Onions if your prefer|
|6 tbsp olive oil||Extra Virgin or to your own taste.|
|1 teaspoon oregano||Fresh from the farm and chopped finely|
|1 teaspoon thyme||Fresh from the farm and chopped finely|
|1 teaspoon Chili powder||or paprika powder, hot|
|1 teaspoon salt and pepper||adjust to taste|
Working time about 20 minutes
Cooking/baking time approx. 40 mins
Total time about 1 hour
Oven Baked Vegetables Cooking Instructions
Boil the potatoes in their skins, drain and set aside. Wash all types of vegetables, clean and cut into pieces, not too small, eg halve the mushrooms, cut the peppers into 4 pieces, thickly slice the aubergine and courgettes, etc. Quarter the cooled potatoes with their skins on.
Put all the prepared veggies and the potatoes in a large plastic container or bag. Mix a marinade from the olive oil and all the spices, season to taste and pour into the container or bag. Seal the container tightly and mix the vegetables with the marinade by gently tossing the bag back and forth.
Then place the marinated vegetables on a baking sheet and roast in a preheated oven for about 20 minutes at 200 degrees until everything is crispy brown. I like to serve the oven-roasted vegetables as an accompaniment to a barbecue or simply as a vegetarian main course.
The types of vegetables and spices can be varied according to taste.
A green salad and a strong red wine go very well with it.
|Nutritional values per serving|