Garlic-Roasted Vegetables
Zucchini, carrot, onion, and bell pepper roasted in the oven make a side dish for any meat or fish, especially steak and shashlik.
- Time
- 35 min
- Serving
- 156 kcal
- Ingredients
- ≈ $0.85
- Protein
- 3 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 100 g
- 2 Carrots≈ $1.50 per kg 60 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Bell peppers≈ $6.00 per kg 60 g
- 5 Olive oil 8 ml
- 6 Garlic≈ $10.00 per kg 4 g
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 210 °C and cut the vegetables into large, even pieces.
Toss with the oil, crushed garlic6, salt, and pepper, then spread in a single layer on a baking sheet.
Roast for 25–30 minutes until the edges are browned, stirring once.
Tips
- Why it works
- Cut all veggies the same size so they cook evenly. Uneven pieces mean some burn while others stay raw.
- Substitutions
- Replace bolgar pepper with 60g zucchini or swap cabbage for 40g shredded kale, but reduce cooking time by 5 minutes.
- Common mistakes
- Overcooking turns edges black; check at 20 minutes. Edges should be golden, not charred.
- Storing and reheating
- Eat fresh or store for 3 days; reheat in a pan with 5g oil for 3 minutes until warm.
- Serve with
- Pair with grilled chicken or a simple steak, adding a squeeze of lemon to cut richness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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