From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Roasted Vegetables with Potatoes
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Instructions
1
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Preheat oven to 200°C (top and bottom heat).
2
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Wash the potatoes thoroughly or, if necessary, peel them, halve them lengthwise and cut them into thin wedges.
3
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Wash the vegetables, cut the cauliflower into florets or slices, the zucchini into slices about 0.5 cm thick, the bell peppers into bite-sized pieces, and the eggplant into half-moons about 0.5 cm thick. Peel the onions, halve them, and cut them into thin strips.
4
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Place the vegetables and potatoes on a baking sheet, mix with oil, salt, pepper and, if desired, a little garlic powder.
5
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Cut off the top of the garlic bulb, drizzle with a few drops of oil, and wrap in aluminum foil. Place it on the baking sheet and bake at 200°C (390°F) for 35 to 45 minutes. The roasted vegetables are done when small bubbles form on the surface of the potatoes.
6
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Just before the roasted vegetables are done, mix all the ingredients for the peanut sauce. Remove the garlic bulb from the oven, squeeze out three cloves, mash them finely with a fork, and mix them into the sauce.
7
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Divide the roasted vegetables between two plates, drizzle with peanut sauce or mix in, and serve with your choice of side dish.
My Calorie Intake
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Tips & Tricks (5)
- Vegetable Cut Consistency 🔪Cut all vegetables to roughly the same size (about 1-inch chunks) to ensure even roasting and uniform cooking time.
- Peanut Sauce Perfection 🥜Roast the garlic before blending into the peanut sauce to develop a deeper, more complex flavor profile.
- Potato Prep Technique 🥔Par-boil firm potatoes for 5 minutes before roasting to create a crispy exterior and creamy interior.
- Roasting Pan Placement 🔥Use a large, rimmed baking sheet and avoid overcrowding to allow vegetables to caramelize instead of steam.
- Flavor Layering Hack 🌶️Toss vegetables in olive oil and seasonings before roasting, then drizzle with peanut sauce just before serving to maximize flavor retention.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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