🍽️ Herb-Infused Roasted Vegetables in Oil

Name: Herb-Infused Roasted Vegetables in Oil
Total time: 60 min
Yield: 4 servings
Ingredients: 1 small bottle of olive oil; 4 garlic cloves (crushed, more to taste if desired); 4 tbsp herbs, Italian (dried); 1 tbsp mushroom powder (porcini powder); salt and pepper; 6 bell peppers, red (and yellow); 4 zucchini (depending on size); 2 eggplants; 500 g mushrooms; 500 g onions, red (sliced into rings); 1 tbsp balsamic (reduction)

469 kcal · 60 min · 4 servings

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Ingredients

1 small bottle of olive oil
4 garlic cloves (crushed, more to taste if desired)
4 tbsp herbs, Italian (dried)
1 tbsp mushroom powder (porcini powder)
salt and pepper
6 bell peppers, red (and yellow)
4 zucchini (depending on size)
2 eggplants
500 g mushrooms
500 g onions, red (sliced into rings)
1 tbsp balsamic (reduction)

Instructions

1. Turn on your oven and set it to 250 degrees Celsius using the hot air setting.
2. Pour one cup of oil into a large bowl.
3. Add garlic, dried herbs, mushroom powder, plenty of salt, and pepper to the oil mixture.
4. Stir the spices vigorously with a spoon until they are distributed in the oil.
5. Remove the seeds and white pith from the bell peppers.
6. Cut the bell peppers into wide strips.
7. Slice the zucchini into 1 cm thick rounds.
8. Slice the eggplant into 1 cm thick rounds as well.
9. Clean the mushrooms thoroughly.
10. Slice the mushrooms into 1 cm thick pieces.
11. Add the cut vegetables along with the onion rings to the bowl with the oil mixture.
12. Toss everything well with your hands until every vegetable piece is evenly coated with oil.
13. Place the vegetables on a baking sheet.
14. Make sure the vegetable pieces do not overlap so they can brown properly.
15. Slide a maximum of three trays into the preheated oven.
16. Bake the vegetables for about 20 minutes.
17. Check if the vegetables are tender and nicely browned.
18. Remove the trays from the oven when the vegetables are cooked.
19. Layer the hot vegetables into a baking dish or a large bowl.
20. Drizzle some balsamic reduction over the hot vegetables.
21. Pour in enough olive oil to completely cover the vegetables.
22. Decide how you want to serve the dish.
23. If you want to eat it as a warm salad, use more balsamic and less oil.
24. Serve the warm dish immediately.
25. If you want to store it longer, let it marinate for a day.
26. Taste the vegetables after marinating and adjust the salt if needed.
27. Serve the vegetables cold.
28. Store the vegetables in the refrigerator.
29. Make sure the vegetables remain completely covered with oil at all times.
30. The vegetables will keep for about 1 to 2 weeks this way.

Nutrition per serving

kcal: 469
Protein: 6 g · Fett/Fat: 46 g · Carbs: 9 g