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🍽️ Roasted Vegetables with Fresh Herb Vinaigrette

217 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 2 red bell peppers
• 2 onions
• 6 garlic cloves
• 2 sprigs rosemary
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 500 g ripe tomatoes
• 2 boxes cress
• 0.5 bunch parsley
• 0.5 bunch mint
• 150 ml vegetable broth
• lemon juice

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half.
4. 4. Remove the seeds and the white inner membranes.
5. 5. Cut the flesh into wide strips.
6. 6. Peel the onions.
7. 7. Cut the onions into thin wedges.
8. 8. Wash the zucchini.
9. 9. Remove the tough ends of the zucchini.
10. 10. Slice the zucchini into thick rounds.
11. 11. Lightly crush the garlic cloves.
12. 12. Rinse the rosemary under cold water.
13. 13. Shake the rosemary dry.
14. 14. Pick the rosemary needles finely from the stems.
15. 15. Place the prepared vegetables in a large bowl.
16. 16. Add the finely picked rosemary.
17. 17. Add the oil.
18. 18. Season everything with salt and pepper.
19. 19. Mix the vegetables well so they are evenly coated.
20. 20. Spread the vegetables on a baking sheet.
21. 21. Place the tray in the preheated oven.
22. 22. Roast the vegetables for about 30 minutes.
23. 23. Stir the vegetables occasionally during the cooking time.
24. 24. Pour boiling water over the tomatoes.
25. 25. Shock the tomatoes immediately with cold water.
26. 26. Remove the skin from the tomatoes.
27. 27. Cut the tomatoes into quarters.
28. 28. Remove the seeds from the tomatoes.
29. 29. Dice the tomatoes roughly.
30. 30. Cut the cress from the bed.
31. 31. Wash the remaining herbs.
32. 32. Shake the herbs dry.
33. 33. Pick the leaves from the stems.
34. 34. Place the herb leaves and tomato pieces in a blender.
35. 35. Add the broth.
36. 36. Blend the mixture into a smooth sauce.
37. 37. Season the sauce with salt.
38. 38. Season the sauce with pepper.
39. 39. Add lemon juice.
40. 40. Taste the sauce and adjust seasoning if needed.
41. 41. Place the roasted vegetables into small bowls.
42. 42. Pour the herb sauce over the vegetables.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 217
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 17 g