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Roasted Veggies

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In the simplest way of roasting, with just some EVOO, Salt and Pepper these veggies are truly satisfying. Their sugar content combined with the EVOO give that wonderful searing. Whether as a side dish or a meal on their own, the satisfaction is always the same. And don’t forget that you could also add, scallions, beetroot, cauliflower or broccoli.

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Roasted Veggies

Course: Side Dish
Cuisine: International, Vegan
Keyword: Food Recipes, Pleasures, Veggies

Ingredients

  • 2 large Bell Peppers (1 Yellow, 1 Orange), stemmed, seeded and ribs removed, sliced lengthwise into strips
  • 2 medium Carrots sliced lengthwise into strips
  • 2 medium Zucchini sliced lengthwise into strips
  • 3 tablespoons EVOO (Extra Virgin Olive Oil)
  • Sea Salt
  • freshly ground Black Pepper

Instructions

  • Preheat the oven to the 180 degrees C, air circulation, rack in the middle.
  • In a large rectangular non-stick oven dish add the Veggies, drizzle with the oil and season with the salt & pepper.
  • Toss and add in the oven uncovered for about 25 minutes until the veggies get a nice color.
  • After 15 minutes of cooking carefully toss the veggies for uniform roasting.

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