| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 168 | 11g | 2g | 16g |
| sugars | fibre | protein | salt |
| 10g | 5g | 4g | 0.25g |
Strolling through the scent-filled aisles of bustling farmers’ markets, my eyes fell on the vibrantly colored bell peppers, squashes, and cherry tomatoes—my inspiration for this flavorful and nutritious recipe: the Chili Pepper and Garlic Roasted Vegetables. Driven by my Montana roots that call for hearty, rustic dishes with a twist, and being a believer in embracing new tastes and textures, I found this dish resonating with my culinary vision.
A Symphony of Flavors
The beauty of this Chili Pepper and Garlic Roasted Vegetables recipe is in its entirety. From the warm notes of chili to the pungent aroma of garlic, every ingredient plays a crucial role in crafting this colorful plate. Roasting these vegetables brings out their natural sweetness, and when paired with spices, it creates an irresistible fusion that hits the right notes of spice, sweet, and savory.
Healthful Indulgence
This recipe aligns perfectly with my advocacy for nutritious, flavorful dishes. Vegetables are a powerhouse of nutrients, and by roasting them, you not only enhance their flavor but also preserve their goodness. Rich in antioxidants and loaded with vitamins, minerals, and fiber, it’s a guilt-free culinary delight that’s good for you and supports overall health.
Comparable to a ratatouille with its medley of zesty flavors, the variety of vegetables used turn this dish into a food canvas of sorts. You can pair this recipe with choices like grilled chicken, salmon, or even with a serving of quinoa for a wholesome, well-rounded meal. It’s versatile enough to be a star as a stand-alone dish or a delectable side that glorifies your main course.
Every time I cook up this plate, it transports me back to the vast landscapes of Montana, where food is honest, visually stunning, and rewarding—much like this dish. So, roll up your sleeves and turn your kitchen into a studio, creating a vibrant masterpiece that’s as pleasing to your eyes as it’s to your taste buds.
What You’ll Need
- 3 tablespoons olive oil
- 1 medium-sized red bell pepper
- 1 medium-sized green bell pepper
- 1 medium-sized yellow bell pepper
- 2 medium-sized zucchinis
- 2 medium-sized yellow squashes
- 2 medium-sized red onions
- 1 large eggplant
- 1 pint of cherry tomatoes
- 1 bunch of asparagus
- 4 cloves of garlic
- 1 red chili pepper
- 1 teaspoon chili flakes
- Salt to taste
- Pepper to taste
Method
Step One
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Step Two
Wash and dry all your vegetables thoroughly. Chop the red, green, and yellow bell peppers, zucchinis, yellow squashes, red onions, and eggplant into bite-sized pieces and place them in a large mixing bowl.
Step Three
Remove the stems from the cherry tomatoes and asparagus, then add them to the bowl. Slice the red chili pepper into small rounds and add those to the bowl as well.
Step Four
Peel and mince the garlic, then add it to the bowl along with the chili flakes, salt, pepper, and olive oil. Toss everything together until all the vegetables are evenly coated.
Step Five
Spread the vegetables out evenly on the prepared baking sheet. Make sure they’re not too crowded; otherwise, they’ll steam instead of roasting.
Step Six
Place the baking sheet in the oven and roast the vegetables for about 20-25 minutes, or until they’re tender and lightly charred. Be sure to stir occasionally to ensure even cooking.
Step Seven
Remove the vegetables from the oven and let them cool for a few minutes before serving. This dish works great as a side, or as a topping for rice or pasta. Enjoy your Chili Pepper and Garlic Roasted Vegetables!
