| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 123 | 8g | 1g | 13g |
| sugars | fibre | protein | salt |
| 7g | 4g | 3g | 0.59g |
How deeply I adore this recipe of Roasted Veggies with Water-Pepper and Sea Salt! Delving into my notorious penchant for a symphony of flavors, this recipe awakens a sensory experience that straddles my Creole roots and love for French-style cooking. At first glance, it’s a simple vegetable roast but as I always say, magic lies in simplicity.
A Dish With a Healthy Soul
The Roasted Veggies with Water-Pepper and Sea Salt recipe isn’t merely a culinary delight; it is a treasure trove of nutritional goodness. Your body will thank you for the dietary fiber, vitamins, and minerals that are packed into the wealth of veggies involved. Not to mention, your heart will appreciate the richness of olive oil, a well-known contributor to cardiovascular health. And let’s not forget the antioxidant properties of garlic and the digestive benefits of oregano. Truly, a dish with a healthy soul!
Culinary Versatility
This recipe is akin to a chameleon in the culinary world. It can weave itself seamlessly into numerous menus, from an accompaniment to a hearty Creole jambalaya, to an elegant side dish to a traditional French coq au vin. Ever versatile, it brings with it a delightful tang and a delightful crunch that you can render into luscious softness with extended cooking time. The customization possibilities are endless.
So, in conclusion, my love for the Roasted Veggies with Water-Pepper and Sea Salt recipe is multifaceted – from its roots in simplicity, its nourishing soul food properties, to its culinary adaptability. Whether you’re a novice learning the ropes or an accomplished cook like myself looking for the next staple side dish, this recipe is an absolute must-try.
What You’ll Need
- 3 cups of mixed vegetables (bell peppers, zucchini, eggplant, etc.)
- 2 tablespoons of olive oil
- 1 teaspoon of freshly ground water-pepper
- 1 teaspoon of sea salt
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 lemon, juiced
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C).
Step Two
Take your chosen mixed vegetables and clean and cut them into bite-sized pieces. Ensure they are thoroughly cleaned and the seeds are removed if necessary.
Step Three
In a large bowl, combine the olive oil, freshly ground water-pepper, sea salt, balsamic vinegar, garlic powder, and dried oregano. Mix these together well to create a flavorful dressing.
Step Four
Add your cut vegetables to the bowl and toss them in the dressing. Make sure all veggies are well coated.
Step Five
Before placing them in the oven, arrange your vegetables on a large baking sheet or baking dish. Spread them out evenly and make sure they aren’t piled on top of each other.
Step Six
Roast the vegetables in the preheated oven for around 20-25 minutes. Halfway through, give them a quick stir to ensure that they roast evenly.
Step Seven
Check the veggies are ready. They should be tender and slightly browned.
Step Eight
Once roasted, remove the veggies from the oven and immediately squeeze over the fresh lemon juice. This will give an additional burst of flavor.
Step Nine
Serve your roasted veggies hot, as a side dish or main meal. They can be stored in an airtight container in the fridge for up to 5 days.
