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🍽️ Crispy Roasted Vegetables

220 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 4 garlic cloves
• 3 tbsp olive oil
• 3 small zucchini
• bell peppers (2 red and yellow each)
• 600 g waxy potatoes
• 2 sprigs rosemary
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions and cut them in half lengthwise.
2. 2. Cut the onion halves into wedges.
3. 3. Peel the garlic and slice it thinly.
4. 4. Place the onions and garlic into a bowl.
5. 5. Add the oil to the bowl.
6. 6. Wash the zucchini thoroughly.
7. 7. Remove the hard ends of the zucchini.
8. 8. Cut the zucchini into thick slices.
9. 9. Wash the bell pepper.
10. 10. Cut the bell pepper in half lengthwise.
11. 11. Remove the stem and the white inner membranes of the bell pepper.
12. 12. Cut the bell pepper into large chunks.
13. 13. Peel the potatoes.
14. 14. Cut the potatoes into quarters or eighths, depending on their size.
15. 15. Add the zucchini to the bowl.
16. 16. Add the bell pepper to the bowl.
17. 17. Add the potatoes to the bowl.
18. 18. Mix the vegetables in the bowl well.
19. 19. Preheat the oven to 200 degrees.
20. 20. Spread the vegetables on a baking sheet.
21. 21. Place the baking sheet on the middle rack.
22. 22. Roast the vegetables for 15 to 20 minutes.
23. 23. Stir the vegetables during roasting.
24. 24. Sprinkle rosemary needles over the vegetables.
25. 25. Turn the vegetables once.
26. 26. Continue roasting the vegetables for another 15 minutes.
27. 27. Remove the vegetables from the oven when they are lightly browned and cooked through after 30 minutes.
28. 28. Season the vegetables with salt and pepper.
29. 29. Serve the vegetables as a side dish.

Nutrition per serving

• kcal: 220
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 31 g