Roasted Vegetables Recipe

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

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.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions