| Prep: 20 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 170 | 7g | 1g | 24g |
| sugars | fibre | protein | salt |
| 7g | 5g | 4g | 0.4g |
Roasted Vegetables with California Bay Laurel – the name itself evokes a delightful symphony of flavors and textures. I have a genuine affection for this recipe, as it perfectly combines the rustic tastes of the South with a dash of West African warmth, a pleasing nod to my Afro-Southern roots.
Stirring Stories and Flavors
The Roasted Vegetables with California Bay Laurel is a glorious medley of hearty potatoes, crispy bell peppers, mellow onions, succulent zucchini, and rich eggplant. All these are delicately roasted with aromatic garlic and bay laurel leaves, embodying the very essence of comforting southern cuisine I’ve learned to love from Atlanta, with that unmistakable hint of Nigerian zest my heritage thrives on.
It’s similar in its heartiness to my Potato Au Gratin, making it perfect as a center-stage dish or even as an accompaniment for your protein-rich mains like Roast Beef and Grilled Chicken.
An Ode to Healthfulness
But what truly adds to my love for this recipe, beyond the soulful, intertwined flavors, is its vitality. The vegetables are a treasure trove of vitamins and dietary fibers that support overall wellbeing. Harnessing the natural goodness of these veggies, lightly coated with heart-healthy olive oil, and given an edgy kick with red wine vinegar, this dish is not just good to the eyes, pleasant on the palate, but also beneficial to the body. The modest salt and pepper seasoning keeps it low on sodium and permits the authentic tastes of the vegetables to reign supreme.
Each bite is brimming with antioxidant-rich ingredients like the bell peppers, which are a great source of Vitamin C, and the purple-hued goodness of eggplants with their nasunin and chlorogenic acid content. Zucchinis, often overlooked, bring a distinct flavor to the dish while packing a punch of Vitamin A. And let’s not forget – the star of the dish – California Bay Laurel leaves, which not only elevate the aromatic experience but are traditionally known for their promotion of digestive health and anti-inflammatory properties.
So, let’s cherish this nutrition-rich, tasteful recipe and make it a part of our meal times. A dish that nourishes the body, satiates the cravings and indulges the senses is truly a recipe to treasure.
What You’ll Need
- 2 large potatoes
- 2 medium onions
- 2 large bell peppers
- 1 medium eggplant
- 1 medium zucchini
- 6 garlic cloves
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 California bay laurel leaves
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. In the meantime, wash all your vegetables and dry them.
Step Two
Cut the washed potatoes, onions, bell peppers, eggplant, and zucchini into one-inch pieces. Try to keep them approximately the same size for even cooking. Peel and finely chop the garlic cloves.
Step Three
Take a large, shallow roasting pan. Spread all the vegetables plus the garlic evenly across the pan.
Step Four
Drizzle the vegetables with olive oil and red wine vinegar. Sprinkle the salt and black pepper over them.
Step Five
Toss everything together until all the vegetables are evenly coated with the oil and vinegar, and the spices are distributed.
Step Six
Scatter the California bay laurel leaves over the vegetables.
Step Seven
Place the pan in the preheated oven and roast for 45 minutes to 1 hour, or until all the vegetables are soft and beginning to caramelize.
Step Eight
Remove the pan from the oven and discard the bay laurel leaves before serving. Enjoy your delicious Roasted Vegetables with California Bay Laurel!
