🍽️ Colorful Roasted Vegetables

Name: Colorful Roasted Vegetables
Total time: 60 min
Yield: 4 servings
Ingredients: 8 medium-sized potatoes, waxy; 1 bell pepper(s), red; 1 bell pepper(s), yellow; 2 medium-sized zucchini; 1 medium-sized eggplant(s); 10 shallot(s); 10 mushrooms; 6 tbsp olive oil; 1 tsp oregano; 1 tsp thyme; 1 tsp chili powder (or paprika powder, medium hot); 1 tsp salt and pepper

308 kcal · 60 min · 4 servings

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Ingredients

8 medium-sized potatoes, waxy
1 bell pepper(s), red
1 bell pepper(s), yellow
2 medium-sized zucchini
1 medium-sized eggplant(s)
10 shallot(s)
10 mushrooms
6 tbsp olive oil
1 tsp oregano
1 tsp thyme
1 tsp chili powder (or paprika powder, medium hot)
1 tsp salt and pepper

Instructions

1. Boil the potatoes in their skins until tender. Drain them and set them aside.
2. Wash and clean all the vegetables. Cut them into bite-sized pieces, but not too small. For example, halve the mushrooms, cut the bell peppers into quarters, and slice the eggplant and zucchini into thick rounds. Cut the cooled potatoes with skin into quarters.
3. Place all the vegetables and the potatoes in a large plastic bag. Mix the olive oil with all the spices to make a marinade, taste it, and pour it into the bag. Seal the bag tightly and mix the vegetables gently by shaking the bag back and forth.
4. Place the marinated vegetables on a baking sheet. Bake them in the preheated oven at 200 degrees Celsius (top and bottom heat) for about 20 minutes, until everything is crispy and brown.
5. A fresh green salad and a robust red wine pair perfectly with this dish.
6. I like to serve the roasted vegetables as a side dish for grilling or as a vegetarian main course. You can vary the type of vegetables and spices according to your taste.

Nutrition per serving

kcal: 308
Protein: 11 g · Fett/Fat: 12 g · Carbs: 39 g