Roasted Vegetables from Baking Sheet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 clove (s) garlic
- 3 onion (s), red, alternatively other
- 4 potato (s)
- 1 eggplant (s)
- 1 zucchini
- Thyme
- sage
- rosemary
- 6 tablespoon oil
- salt and pepper
- 350 g cocktail tomatoes or cherry tomatoes
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and onions, also cut the onions in half. Brush the potatoes thoroughly and cut in half lengthways. Cut the eggplant crosswise. Then cut one half lengthways and the other crosswise into slices. Then do the same with the zucchini. Pluck the leaves or needles from the herbs and then roughly chop them.
- Put 3 tablespoons of oil on a baking sheet and spread on it. Then distribute the prepared vegetables on the baking sheet. Drizzle the vegetables with another 3 tablespoons of oil. If necessary, spread the oil with a kitchen brush. Then season with plenty of pepper and salt and sprinkle with the chopped herbs. Bake the vegetables at 200 ° C, fan oven 175 ° C for about 20 minutes.
- Then open the oven briefly and spread the tomatoes on the baking sheet. Then bake for another 10-12 minutes at the same temperature. Serve with a cream cheese or other dip, depending on your taste.
- p.P .: 279 kcal - E 8 g - F 12 g - KH 29 g
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