Vegetable Bake with Baked Garlic Sauce
4 servings
45 minutes
Vegetable bake with roasted garlic sauce is a true gastronomic delight that embodies the warmth of home cooking and the richness of natural aromas. This dish combines the tenderness of potatoes, the sweetness of pumpkin, and the juiciness of peppers, revealing their flavors through roasting with fragrant herbs. Shallots add a subtle spiciness, while roasted garlic transforms into a soft, velvety sauce with a deep caramel flavor. The recipe's roots trace back to seasonal culinary traditions where fresh vegetables serve as the foundation for simple yet exquisite dishes. This bake is perfect as a standalone dish or as an elegant side to meat or fish. It fills the home with aromas of roasted herbs and warm spices, creating an atmosphere of coziness and enjoyment of food.
1
Boil the potatoes until semi-cooked for about 10-15 minutes. If the potatoes are large, I recommend cutting them in half or into three pieces.
- Potato: 10 pieces
2
Drain the water from the potatoes and let them dry slightly to evaporate excess moisture.
3
Preheat the oven to 180 degrees.
4
Clean the pepper from the white membranes inside, cut it into 4 parts lengthwise, and then into large pieces.
- Fresh red bell pepper: 1 piece
5
Peel the pumpkin and cut it into large pieces, slightly smaller than potato pieces.
- Pumpkin: 400 g
6
Peel the shallot, cut it lengthwise into 4 parts, and separate into petals.
- Shallot: 6 pieces
7
Cut the garlic heads in half, peeling only the top layer, and then cut them in half crosswise.
- Garlic: 2 heads
8
Place potatoes, pumpkin, shallots, and peppers in a baking dish, drizzle with olive oil, sprinkle with thyme leaves, and top with halved garlic, then bake in the oven for 20 minutes.
- Potato: 10 pieces
- Pumpkin: 400 g
- Shallot: 6 pieces
- Fresh red bell pepper: 1 piece
- Olive oil: 4 tablespoons
- Fresh thyme: 4 stems
- Garlic: 2 heads
9
After 20 minutes, add cherry tomatoes and rosemary leaves and bake for another 10 minutes.
- Cherry tomatoes: 150 g
- Fresh rosemary: 1 stem
10
Take it out of the oven.
11
Take the roasted garlic, peel it, and mash it together with 1-2 tablespoons of the juice left from roasting in a mortar or any other container.
- Garlic: 2 heads
- Olive oil: 4 tablespoons
12
Return the garlic to the vegetables and mix well.
- Garlic: 2 heads
