Roasted Vegetables Recipe

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 medium bell peppers, preferably 1 each red, yellow and green, cut into 18-inch-wide strips; 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into; 18-inch-wide strips; 1 large red onion, halved and thinly sliced; 1 large fennel bulb, cored and cut into 18-inch-wide strips; 2 Tbs. toasted sesame oil, or more to taste; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 8 medium cloves garlic, peeled; 5 1/2-oz. pkg. smoked tofu (1 ⅓ cups)

Servings: persons

3 medium bell peppers, preferably 1 each red, yellow and green, cut into 18-inch-wide strips
2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into
18-inch-wide strips
1 large red onion, halved and thinly sliced
1 large fennel bulb, cored and cut into 18-inch-wide strips
2 Tbs. toasted sesame oil, or more to taste
1/2 tsp. salt
1/4 tsp. freshly ground pepper
8 medium cloves garlic, peeled
5 1/2-oz. pkg. smoked tofu (1 ⅓ cups)

1
Preheat oven to 400F.
2
Lightly coat two large baking sheets with cooking oil spray.
3
Spread bell peppers, leeks, onion and fennel on prepared baking sheets, keeping vegetables in separate piles.
4
Brush with sesame oil and season with salt and pepper; toss gently.
5
Wrap garlic in piece of foil and add to baking sheet.
6
Roast until vegetables are tender and lightly browned, about 30 minutes, tossing halfway through cooking.
7
Fennel may require slightly more cooking time.
8
In large bowl, mix together all roasted vegetables except garlic.
9
Set aside.
10
In medium bowl, mash roasted garlic until smooth.
11
Crumble in tofu and mix well.
12
Use vegetables and tofu to fill crepes as directed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium bell peppers, preferably 1 each red, yellow and green, cut into 18-inch-wide strips, 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into, 18-inch-wide strips, 1 large red onion, halved and thinly sliced, and more.

Yes, Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables

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