Colorful Roasted Vegetables
Main Course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This colorful roasted vegetable dish from the Thermomix® is a vegan and gluten-free main course with potatoes, peppers, zucchini, eggplant, and red onions. Preparation takes a total of 55 minutes, of which 25 minutes are active work. The recipe is designed for 4 servings and is ideal for a light, healthy cuisine or as a vegetarian family meal. Due to the preparation in the oven, it is an uncomplicated one-pot dish.
Ingredients (12 ingredients)
-
500 g small potatoes - new potatoes
-
2 bell peppers
-
200 g zucchini
-
1 kleine eggplant
-
2 red onions
-
150 g mushrooms
-
100 g cherry tomatoes
-
2 garlic cloves
-
5 EL olive oil
-
2 EL herbs de Provence
-
salt
-
pepper
Preparation (6 steps)
Chop garlic
Place 2 garlic cloves in the mixing bowl and chop for 3 sec./speed 7. Scrape down the sides with the spatula.
Prepare marinade
Add 5 tbsp olive oil, 2 tbsp herbs de Provence, salt and pepper to the chopped garlic in the mixing bowl and mix for 10 sec./speed 3.
Prepare vegetables
Halve 500 g small potatoes (new potatoes). Cut 2 bell peppers into strips. Halve 200 g zucchini and 1 small eggplant lengthwise and cut into slices. Cut 2 red onions into rings. Halve 150 g mushrooms and 100 g cherry tomatoes.
Marinate vegetables
Place all the vegetables (except the tomatoes) in a large bowl and pour the marinade from the mixing bowl over them. Mix everything well so that the vegetables are evenly coated with the marinade.
Bake roasted vegetables
Place the marinated vegetables on a baking sheet lined with parchment paper. Season everything with salt and pepper and bake in a preheated oven at 200 degrees top and bottom heat for 20 minutes.
Add tomatoes and finish baking
After 20 minutes, fold the halved cherry tomatoes into the vegetables and bake for another 10 minutes. If the potatoes are not yet cooked, extend the baking time.
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