Ideal for preparing during the upcoming Holy Week, especially for those who avoid eating meat during these days, this recipe is a simple and incredibly flavorful dish of roasted vegetables. Including vegetables in your daily diet brings numerous health benefits, as nutritionists recommend consuming between 300 and 400 grams of vegetables daily. Not eating them for prolonged periods can negatively impact your health. Vegetables are also an important source of vitamins, minerals, proteins, and calcium,...
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Ingredients
Vegetables
pumpkin or squash1/2
red bell pepper1
eggplants2
onions2
zucchinis2
carrots3
green onions (scallions)2
mushrooms200g
olive oil
salt
pepper
For the vegetable emulsion
soy sauce4tbsp
honey2tbsp- pepper
Nutrition (per serving)
Calories
58.1kcal (2.9%)
Protein
2.9g (5.8%)
Carbs
11.8g (4.31%)
Sugars
9.2g (18.3%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Roasted Vegetables
Preparing the vegetables
- Step 1
Thoroughly wash each vegetable and dry them well.
- Step 2
Peel the eggplants.
- Step 3
Cut all the vegetables into medium-sized, evenly shaped cubes or slices to ensure uniform cooking.
- Step 4
Place all the vegetables in a deep oven-safe dish.
- Step 5
Drizzle them with olive oil and season with salt and pepper.
- Step 6
Bake in a preheated oven at 180°C (350°F) for about 45 minutes or until all the vegetables are cooked, golden, and tender.
Preparing the emulsion
- Step 1
In a small saucepan, combine the soy sauce with the honey.
- Step 2
Heat over low heat until it boils and some of the liquid evaporates.
- Step 3
Remove from heat and season with pepper.
Serving
- Step 1
Serve the vegetables drizzled with the emulsion.
Nutrition (per serving)
Nutrition (per serving)
Calories
58.1kcal (2.9%)
Protein
2.9g (5.8%)
Carbs
11.8g (4.31%)
Sugars
9.2g (18.3%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Cut the vegetables into similar sizes to ensure even cooking.
You can add your favorite herbs like thyme or rosemary for additional flavor.
If you prefer a sweeter emulsion, add an extra tablespoon of honey.
FAQS
Can I use other vegetables for this recipe?
Yes, you can substitute or add vegetables like sweet potatoes, broccoli, or cauliflower based on your preference.
Can I make this recipe vegan?
Yes, simply replace the honey with a vegan-friendly sweetener like maple syrup or agave nectar.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I prepare the emulsion in advance?
Yes, you can prepare the emulsion a day in advance and store it in the refrigerator. Reheat it slightly before serving.
What can I serve with roasted vegetables?
Roasted vegetables pair well with rice, quinoa, or as a side dish to grilled proteins like tofu or chicken.
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North Terrace, Adelaide, South Australia, 5000
Australia