Roasted Vegetables Recipe

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 large Potatoes; 2 Carrots; 2 large Zucchini; 1 each Green, red and yellow peppers; 1 Tomato; 1 Salt; 1 Pepper; 3 tbsp Balsamic vinegar; 1 Mixed spices; 1 Dried chilies; 2 clove Garlic; 1 Fresh red chili

Servings: persons

2 large Potatoes
2 Carrots
2 large Zucchini
1 each Green, red and yellow peppers
1 Tomato
1 Salt
1 Pepper
3 tbsp Balsamic vinegar
1 Mixed spices
1 Dried chilies
2 clove Garlic
1 Fresh red chili

1
Wash and cut your veggies into equal pieces.
2
Season them with salt and pepper and add garlic.
3
In a cup,mix the olive oil ,the spices, the dried chillies and red chili and the balsamic vinegar.
4
Pour the mixture on the veggies after placing them in an oven pan and mix well.
5
Bake in the oven for 30 minutes or until the veggies are nice and done.
6
You can also take them out the oven, add more of the dressing and olive oil and let them cook for more time (this will increase the taste and crispness !)
7
enjoy !

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 12 ingredients. The key ingredients include: 2 large Potatoes, 2 Carrots, 2 large Zucchini, 1 each Green, red and yellow peppers, and more.

Yes, Roasted Vegetables falls under the Soups & Stews 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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