Roasted Vegetables

How to prepare roasted vegetables

1. Cut the zucchini and eggplants into thick rounds about a finger's width. If the eggplant rounds are larger, you can cut them in half. Cut the peppers into thick slices. Peel the onion and cut it into 6 wedges. Sprinkle salt and pepper over the vegetables, mix well and then pour 2 tablespoons of oil and mix until everything is well coated.
2. Line the oven tray with parchment paper and place only the pepper slices. Put in the oven preheated to 200°C (400°F) for 10 minutes.
3. Add the rest of the vegetables to the tray. Don't crowd them, vegetables should be in a single layer. Probably not all vegetables will fit in one tray, so either use two trays for baking, or bake them in two batches.
4. Bake for 25 minutes, stirring once halfway through.
6. Then turn on the oven broiler (heat from above) and bake for another 5 minutes, watching them during this time so they don't burn.
7. While the vegetables are roasting, put in a large, deep pan 4 tablespoons of oil, the herbs de Provence, paprika and salt and pepper to taste. Add a full cup of water and simmer this mixture with the lid on for 5 minutes. Then add the crushed garlic and finely chopped parsley and bring to just one boil.
8. Add the roasted vegetables to the "sauce" above and cook for about 3 minutes, stirring gently so the vegetables absorb the sauce. Taste for salt and pepper and add more if needed.

Print