This is a very tasty dish, so be sure to try this recipe. The combination of aubergine, zucchini, paprika, mushrooms, and tomatoes, seasoned with garlic and Provencal herbs, creates a flavorful and aromatic meal. The addition of soy sauce, balsamic vinegar, and a hint of sugar enhances the natural sweetness of the vegetables.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 1 aubergine, chopped
- 1 zucchini, chopped
- 2 paprikas, chopped
- 300 grams mushrooms, chopped
- 2 onions, chopped
- 3 tomatoes, chopped
- 6 cloves garlic, minced
- 50 ml vegetable oil
- 50 ml soy sauce
- 1 tablespoon Provencal herbs
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 0.5-1 teaspoon salt
- Fresh parsley for garnish
Directions
- Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- Wash and chop the aubergine, zucchini, paprikas, mushrooms, onions, and tomatoes into bite-sized pieces.
- Peel and mince the garlic cloves.
- Season the Vegetables:
- In a large bowl, combine the chopped vegetables and minced garlic.
- In a separate bowl, mix the vegetable oil, soy sauce, Provencal herbs, sugar, balsamic vinegar, and salt.
- Pour the seasoning mixture over the vegetables and toss well to coat evenly.
- Bake the Vegetables:
- Transfer the seasoned vegetables to a baking dish or a baking tray lined with parchment paper.
- Bake in the preheated oven for 60 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Serve:
- Garnish the roasted vegetables with fresh parsley before serving.
- Bon appétit!
Serving Suggestions
- Side Dish: Serve as a side dish with grilled meats or fish.
- Main Course: Enjoy as a main course with a side of crusty bread or rice.
Cooking Tips
- Cheese Option: For an extra layer of flavor, sprinkle some grated cheese over the vegetables during the last 10 minutes of baking.
- Garlic Adjustment: Adjust the amount of garlic according to your preference for a more or less intense flavor.
Nutritional Benefits
- Rich in Nutrients: This dish is rich in vitamins, minerals, and antioxidants from the variety of vegetables.
- Low-Calorie: It’s a low-calorie and nutrient-dense option that fits well into a balanced diet.
Dietary Information
- Vegan and Gluten-Free: This recipe is vegan and gluten-free.
- Lower Sodium: To reduce sodium, use a low-sodium soy sauce.
Storage
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Simple and Delicious: It’s a simple yet delicious way to enjoy a variety of vegetables.
- Flavor Enhancement: The seasoning enhances the natural flavors of the vegetables.
- Versatile: It’s easy to prepare and perfect for both everyday meals and special occasions.
Conclusion
This roasted vegetable medley is a delightful and nutritious dish that’s easy to make and full of flavor. The combination of fresh vegetables, aromatic herbs, and a touch of balsamic vinegar creates a satisfying meal. Give this recipe a try, and enjoy the delicious taste of these roasted vegetables. Bon appétit!
Frequently Asked Questions (FAQs)
- Can I use different vegetables in this recipe?
- Absolutely! You can customize this dish by adding or substituting vegetables such as bell peppers, courgettes, sweet potatoes, or cherry tomatoes. Just ensure that all vegetables are cut into similar-sized pieces to ensure even cooking.
- Is there a way to make this dish less salty?
- Yes, you can reduce the amount of soy sauce or use a low-sodium soy sauce to decrease the saltiness. You can also omit the additional salt entirely if you’re concerned about sodium intake.
- Can I prepare this dish ahead of time?
- Yes, you can chop the vegetables and prepare the seasoning mixture a few hours in advance. Store them separately in the refrigerator, and then combine and bake when you’re ready to serve.
- Can I freeze the leftovers?
- While it’s possible to freeze the roasted vegetables, the texture may change slightly upon reheating. If you decide to freeze, store them in an airtight container for up to 2 months, and reheat in the oven for the best results.
- How do I prevent the vegetables from becoming too soft?
- To keep the vegetables from becoming overly soft, make sure not to overcrowd the baking tray. Spread them out in a single layer to allow for even roasting and caramelization.
- Can I make this dish without balsamic vinegar?
- If you don’t have balsamic vinegar, you can substitute it with apple cider vinegar or red wine vinegar. The flavor will be slightly different, but it will still add a nice tanginess to the dish.
- What can I serve with this roasted vegetable medley?
- This dish pairs well with grilled meats, fish, or tofu. It also makes a great topping for pasta, rice, or quinoa, and can be enjoyed as a hearty filling in wraps or sandwiches.
- Is there a way to add more protein to this dish?
- To increase the protein content, consider adding cooked chickpeas, lentils, or tofu to the vegetables before baking. You can also serve the dish alongside a protein-rich main course.
- How can I make the vegetables more crispy?
- For a crispier texture, increase the oven temperature to 200°C (400°F) and bake for an additional 5-10 minutes. Stirring the vegetables halfway through the cooking time also helps to achieve an even crispiness.
- Can I use dried herbs instead of fresh parsley for garnish?
- Yes, you can use dried parsley or other dried herbs like thyme or rosemary if you don’t have fresh parsley. However, fresh herbs will provide a brighter flavor and more vibrant color.