Oven Baked Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg vegetables, such as B. zucchini, carrot, bell pepper, kohlrabi, cauliflower, aubergine, broccoli, fennel, potato,
- 3 tablespoon olive oil
- some thyme
- salt
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Select the vegetables according to taste so that as many colors as possible come together and everything fits on a baking sheet. First wash the vegetables. Preheat the oven to 200 degrees top / bottom heat.
- Quarter the potatoes, peppers and fennel. Halve the carrots, onions and tomatoes. Divide the cauliflower and broccoli into florets and cut the stems twice. Cut the zucchini, aubergine, kohlrabi, celery, and leek into sections or 2-3 cm thick slices.
- Spread the prepared vegetables on the baking sheet drizzled with oil. Sprinkle with thyme (I usually use dried ones), pepper and salt and cook in the middle of the oven for 35 minutes. Bake soft vegetables such as tomatoes or aubergines for only 20 minutes.
- As a light dish in the evening, as a warm or cold side dish, as a starter / antipasti, for salads or simply for snacking, it can be used in many ways.
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