Name: Roasted Summer Vegetable Medley
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 Portionen
Ingredients: 3 tbsp olive oil; 1 piece garlic bulb; 2 piece large courgettes; 1 piece large red onion; 1 piece aubergine; 2 piece large tomatoes; 200 g new potatoes; 1 piece red pepper; 400 g can chopped tomatoes; 0.5 pack parsley

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Cook Time

1 h 5 min

Description

This roasted summer vegetable medley is a vibrant and flavorful dish, perfect for showcasing the best of the season's produce. I love how the natural sweetness of the tomatoes and peppers intensifies as they roast alongside the earthy aubergine and courgettes. The garlic adds a wonderful depth of flavor, and the fresh parsley brightens everything up at the end. It's a simple yet satisfying meal that's both healthy and delicious. This is a great way to use up any extra vegetables you have on hand, and it's perfect for a light lunch or dinner.

Ingredients (10 ingredients)

Preparation (5 steps)

Preheat oven and prepare vegetables

Preheat oven to 200°C (180°C fan). Place 3 tbsp olive oil in a roasting tin. Add 2 large courgettes (chopped), 1 large red onion (chopped), 1 aubergine (chopped), 2 large tomatoes (chopped), 200g new potatoes (halved or quartered if large), and 1 red pepper (chopped) to the roasting tin. Toss with your hands to coat in the oil. Season well with salt and pepper.

Roast vegetables

Place the roasting tin with the vegetables and 1 garlic bulb into the preheated oven and roast for 45 minutes.

Prepare garlic and tomato sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Remove the garlic bulb from the roasting tin. Squeeze out the softened cloves all over the roasted vegetables, stirring to evenly distribute. In the Thermomix, add 400g can of chopped tomatoes, salt and pepper. Cook for 5 Min./100°C/Stufe 1.

300