Colorful oven-baked vegetables with fresh herbs
Oven vegetables are a wonderful way to enjoy the diversity of vegetable cuisine. This recipe combines zucchini, peppers, scallions and garlic with a generous amount of fresh herbs like rosemary and thyme. The result is an aromatic, colorful dish that not only tastes great but is also easy to prepare. Perfect for an uncomplicated dinner or as a versatile side dish to many main dishes.
The combination of crunchy vegetables and fragrant herbs makes these oven-baked vegetables a highlight on every table. The zucchini add a gentle sweetness, the peppers add a crunchy texture, and the spring onions and garlic add a spicy touch. The fresh herbs provide an intense variety of flavors that make this simple dish something special. Whether as a main dish or as a side dish – these colorful oven-baked vegetables will delight you with their taste and freshness.
Especially in the summer months, a colorful mix of oven-baked vegetables always ends up on our table. No matter what vegetables you have at home: grab them and have a colorful treat!
Preparation time: 55 minutes
INGREDIENTS
- 1 zucchini
- 1 pepper, red
- 1 bell pepper, yellow
- 2 spring onions
- 5 cloves of garlic
- 2-3 sprigs of thyme, fresh
- 2-3 sprigs of rosemary, fresh
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
PREPARATION
- Preheat the oven to 200 degrees (fan oven: 180 degrees).
- Cut all the vegetables into pieces.
- Wash the herbs and pat dry. Then just cut through once.
- Peel the garlic cloves, but do not cut them into small pieces. We mix the garlic cloves whole into the vegetables.
- Mix all the vegetables, oil, spices and herbs in a bowl.
- Then place on a tray lined with baking paper and bake in the oven for 35-40 minutes.
If you want to use tomatoes, add them to the vegetables during the last 10 minutes of baking, as they require less cooking time.