Oven-Baked Vegetables
A source of fiber, vitamins, and antioxidants, this dish supports heart health and the immune system. Its rich flavor and aroma give roasted vegetables a uniqueness, making it perfect for a light dinner.
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Inventory: Oven
Kitchen: Mediterranean
488
Servings: 6 (1 serving ≈ 213 gram)
Digestion time: 3 hour
Preheat the oven to 200-220 °C. Line a baking tray with parchment.
Cut the eggplant (300 g), pumpkin (250 g), bell pepper (250 g), cabbage (250 g), broccoli (150 g), and onion (50 g) into small, evenly sized pieces.
Toss the vegetables with olive oil (15 g), minced garlic (5 g), salt (3 g), thyme (2 g), cumin (2 g), and black pepper (1 g). Spread in a single layer on the tray.
Bake for 15-20 minutes, until tender and lightly browned. Let cool at room temperature or serve immediately as a side dish.
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