Vegetables in the Oven
4 servings
40 minutes
The recipe is uncomplicated in every sense, you just need to throw all the vegetables in a dish, pour lemon juice, and the dish turns out bright and colorful, like a garden covered with autumn leaves. The oven transforms the taste of the most common vegetables - broccoli, potatoes, zucchini, onions and peppers. And unlike a frying pan, cooking in the oven allows moisture to evaporate more slowly, the vegetables simmer in their own juice, concentrate their own flavors, absorbing the spirit of baked garlic, light acidity of lemon and soaking up each other's aromas. You can bake vegetables as a side dish to any meat, or you can serve them separately - to the delight of vegetarians.
1
Cut the potatoes in half without peeling and boil until half-cooked - 6 minutes.
- Baby potatoes: 300 g
2
Cut the red onion into quarters.
- Red onion: 2 heads
3
Break the broccoli into florets.
- Broccoli: 300 g
4
Peel the carrot and slice it into rounds about one centimeter thick.
- Carrot: 300 g
5
Slice the zucchini into half-moons, about one centimeter thick.
- Courgette: 400 g
6
Remove seeds from the peppers and cut them into large pieces.
- Yellow sweet pepper: 1 piece
- Red sweet pepper: 1 piece
7
Cut the garlic head in half crosswise.
- Garlic: 1 head
8
Place all prepared vegetables on a baking sheet lined with parchment, drizzle with oil and juice of half a lemon, season with salt, pepper, and sprinkle with herbs. Bake the vegetables in an oven preheated to 200 degrees for 20-25 minutes.
- Lemon: 0.5 piece
- Italian herbs blend: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Oven-baked vegetables can be served as a main dish or as a side.