Baked Vegetable Side Dish
4 servings
60 minutes
Roasted vegetable garnish is a vibrant and aromatic dish of European cuisine that captivates with its simplicity and rich flavor. The origins of this recipe trace back to Mediterranean culinary traditions where vegetables are roasted to reveal their natural sweetness and juiciness. Sweet peppers, zucchini, and tomatoes coated with a pinch of salt and fragrant spices become incredibly tender and flavorful. Roasting gives the vegetables caramelized notes and a slight smokiness, making them a wonderful complement to meat, fish, or a standalone dietary dish. This garnish can be enjoyed hot or chilled; it pairs perfectly with fresh bread, aromatic sauces, or a light glass of white wine.
1
Prepare and wash the vegetables.
- Zucchini: 3 pieces
- Sweet pepper (capsicum): 6 pieces
- Tomatoes: 6 pieces
2
Cut the ends off the zucchini and slice them crosswise into three or four pieces (depending on size).
3
Then make a cross cut on one side of each piece.
4
Peppers should be pierced or cut on one side.
5
Cut the tomatoes, like the zucchini, crosswise from the stem side.
6
Next, place the vegetables in a baking dish with the cuts facing up.
7
Get spices for vegetables.
- Vegetable seasoning: to taste
8
Open the cut vegetables with your fingers, salt and season them; it's easy to do by slightly opening the cuts.
- Salt: to taste
- Vegetable seasoning: to taste
9
If the cut on the peppers is gone, pierce it with a knife again.
10
Next, pour water into the baking tray (100–150 ml, depending on the size of the dish) to prevent the vegetables from burning.
- Water: 100 ml
11
Put in the oven for 45 minutes at 180 degrees.
12
After the allotted time, the vegetables are ready.
