Roasted vegetables


when I run out of time I tend to take advantage of the oven. Most recipes come to assembling all ingredients in one pot and then baking them with minimal participation my side. Here’s a great light (and low protein) vegetable roast that goes great as a side dish or main course.

2 zuccinis

2 large tomatoes

1 red bell pepper

1 leek

3 tsp herbes de provance

2 tsp fresh oregano

1 tsp fresh rosemary

1 tsp salt

1 tsp black pepper

5 tbsp olive oil


Slice the zuccinis, tomatoes, peppers and leeks (white part of the stalk) in large slices of approximately same thickness and place into a deep oven proof ceramic dish. Sprinkle with herbes de provance, oregano, rosemary, salt, peper and mix well. Sprinkle the olive oil on top.

Bake at 180C (350F) for 40-60min, under lid, untill all vegetables are tender.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s