Baked Vegetables
8 servings
60 minutes
Baked vegetables are a simple yet exquisite dish of European cuisine that delights with its harmony of flavors and aromas. At its core are tender white cabbage, sweet carrots, and juicy red peppers that develop a caramelized crust and rich taste when baked. Olive oil, salt, pepper, and thyme enhance the natural sweetness of the vegetables while adding savory notes. This dish is a true symbol of healthy eating that pairs well with meat and fish dishes and serves as a wonderful standalone side. Historically, baked vegetables were common in rural Europe where they were made in ovens from seasonal produce. Today they adorn the tables of gourmets worldwide while remaining an unmatched example of simplicity and sophistication.
1
Cut the cabbage heads into four parts. Slice the carrot into sticks and the pepper into strips.
- White cabbage: 1 piece
- Carrot: 3 pieces
- Red sweet pepper: 1 piece
2
Place the vegetables in a baking dish, drizzle with oil, and season with pepper, salt, and thyme.
- Olive oil: 2 tablespoons
- Thyme: to taste
- Salt: pinch
- Ground black pepper: pinch
3
Bake for 40-50 minutes at 160 degrees. Keep covered with foil for the first 30 minutes, then remove the foil, turn the vegetables, and return to the oven until done.