Oven Roasted Vegetables
Roasting vegetables is a wonderful way to make a side dish that is healthy as well as delicious. As roasting requires very little amount of oil it makes a nutritious dish that is low in fat and calories. Roasting the vegetables in a bit of oil brings out its natural sweetness and it also intensifies the flavor. The best thing about oven roasted vegetables is that you can pop it in the oven and get on with preparing the main course. This is one of the less fussy side dishes and does not require a lot of effort to prepare. You can try roasting different combinations of vegetables according to your taste and preference. You can also use any seasonings and herbs and spices to give it a more wholesome flavor.
Oven Roasted Summer Vegetables
There is a profusion of fresh vegetables available in the summer and what better way to savor their sweetness than roasting them in the oven.
Ingredients
- 2 zucchini, cut into bite sized pieces
- 1 red pepper, cut in quarters
- 1 large red onion, cut into wedges
- 1 green pepper, cut into quarters
- A dozen fresh asparagus
- teaspoon salt
- 6 cloves garlic, unpeeled
- 1 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
In a large shallow roasting tin, place the zucchini, red and green peppers, onion and asparagus. Add the extra virgin olive oil, salt, freshly ground pepper and dried oregano and toss the vegetables well to coat. Spread the vegetables in an even single layer and roast them in an oven at 450 C for 30 to 35 minutes. When the vegetables have lightly browned, remove the roasting tray from the oven. Squeeze out the garlic puree from the peels and add to the roasted vegetables. Serve immediately with a sprinkling of chopped spring onions.
Oven Roasted Root Vegetables
Oven Roasted root vegetables makes a hearty side dish during the winter and for a good mix of flavors choose at least four or five different root vegetables.
Ingredients
- 2 sweet potatoes, sliced into chunks
- 2 red onions, quartered
- 2 parsnips, quartered
- 2 beetroot, quartered
- 2 large carrots, cut lengthwise
- 4 sprigs of fresh thyme
- 5 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons balsamic vinegar
- 1 teaspoons freshly ground black pepper
In a small bowl, combine the olive oil and balsamic vinegar and keep it aside. In a shallow roasting tin add all the vegetables and season it with salt and freshly ground pepper. Add the sprigs of thyme and pour over the olive oil and balsamic vinegar dressing. Let the root vegetables marinate for an hour before roasting. Place the roasting tin in the oven ant 375 C for 35 to 40 minutes until the vegetables are tender and golden brown in color.
Roasted Vegetables with Balsamic Vinegar
A good way to make your children eat vegetables is to roast them with a drizzle of balsamic vinegar to balance the sweetness of the vegetables.
Ingredients
- 1 large tomato
- 1 medium summer squash
- 1 yellow pepper
- 1 bunch of asparagus
- 1 red onion
- 1 small eggplant
- 1 medium zucchini
- 2 sprigs rosemary
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sea salt
Cut the vegetables into rough chunks of approximately the same size and place them in a roasting tin. Add the rosemary sprigs along with salt into the roasting tin. In a small bowl, mix the olive oil, balsamic vinegar and brown sugar and stir until all the sugar gas dissolved. Pour this mixture over the vegetables and roast them in an oven at 375 C for 25 to 30 minutes. Serve with grilled chicken or fish.
Roasting the vegetables will caramelize them and give a slightly crisp texture and taste more delicious than steamed vegetables. Oven roasted vegetables can be used as pizza toppings or as filling for sandwiches. So next time try roasted vegetables for your lunch or dinner instead of deep-fried vegetables smothered in oil.
