Oven Vegetables with Oil and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 vegetable onion (s)
- 8 potato (s)
- 4 carrot (s)
- 1 small celeriac
- 6 tomato (s)
- 4 small zucchini
- 3 bell peppers, red, green, yellow
- 1 bulb garlic, divided into cloves
- 7 tablespoon olive oil
- 1 lemon (s), add the juice
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Place a vessel with water in the oven.
- Peel and quarter the onions. Peel and halve the potatoes. Wash, halve and core the peppers. Then share again. Wash tomatoes, cut in half, remove stalks. Cut the zucchini into strips about 8cm long and 4cm wide. Cut the carrots into 8cm long and 2cm wide strips. The same goes for the celery.
- Brush a roasting pan or other tall ovenproof dish with 2 tablespoons of olive oil. Add the potatoes, onions, celery and carrots and cook in the middle of the oven for 25 minutes.
- Then turn and add the remaining vegetables, drizzle with 2 tablespoons of olive oil. Cook for another 25-30 minutes.
- Mix the remaining oil with the lemon juice, salt and pepper and spread over the finished vegetables.
- The great thing about it is that each vegetable retains its own flavor. This recipe comes from Spain and we all taste great. On a barbecue evening, it can sizzle in the oven by itself and goes perfectly with anything on the grill. So far, all guests have been enthusiastic.
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