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.

 

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