Prepare the Vegetables:
Zucchini & Eggplant: Slice the zucchini and eggplant. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. This step helps in reducing bitterness and achieving a better texture when cooked.
Peppers: Wash, deseed, and chop the peppers into bite-sized pieces.
Carrots: Peel and cut the carrots into 1-inch chunks.
Potatoes: Peel and cut the potatoes into small, uniform pieces for even cooking.
Onions: Peel and finely dice the onions.
Mushrooms: Clean and slice the mushrooms.
Seasoning and Mixing:
Mix Well: In a large bowl, combine the chopped zucchini, eggplant, peppers, carrots, and potatoes. Add salt to taste.
Add Olive Oil & Flavors: Drizzle with 80 ml (1/3 cup) olive oil, and mix well to coat the vegetables evenly.
Soy Sauce & Honey: Stir in 2 tablespoons of soy sauce and 2 teaspoons of honey.
Lemon Juice & Spices: Add the juice of 1/2 lemon, smoked paprika, thyme, caraway seeds, and oregano. Mix thoroughly to ensure all ingredients are well combined.
Mushrooms & Garlic: Add 200 grams (1 cup) of sliced mushrooms and 3 minced garlic cloves. Mix again to distribute the flavors.
Bake the Vegetables:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare for Baking: Spread the vegetable mixture evenly on a baking sheet or in a roasting pan.
Bake: Place in the preheated oven and bake for about 50 minutes. Stir occasionally to ensure even roasting and achieve a golden-brown color.
Prepare the Dressing (Optional):
Mix: In a small bowl, combine 2 tablespoons of low-calorie mayonnaise with 3 tablespoons of Greek yogurt. This creamy dressing adds a delicious, tangy contrast to the roasted vegetables.
Chives: Finely chop some chives and mix into the dressing or use as a garnish.
Serve:
Garnish: Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly.
Add Dressing: Serve the roasted vegetables with a dollop of the creamy dressing or drizzle on top for added flavor.
Garnish: Sprinkle with freshly chopped chives for a final touch.
Enjoy this easy and quick vegetable dish that’s packed with flavor and nutrition! Perfect for a healthy weeknight dinner or a hearty side dish.
Tips:
Consistency: Ensure vegetables are cut into similar sizes for even cooking.
Moisture Removal: Salting and draining vegetables like zucchini and eggplant helps achieve a better texture.
Variations: Feel free to add other favorite vegetables or herbs to suit your taste.
Storage Tips:
Refrigeration: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days.
Reheating: Reheat in the oven to maintain crispness, or use a microwave if you prefer a quicker option.
Nutritional Facts:
Calories: Varies based on specific quantities used, but generally low in calories and high in fiber.
Nutrients: Rich in vitamins and minerals from a variety of vegetables.
FAQs:
Can I use different vegetables?
Yes, feel free to substitute with other vegetables like sweet potatoes, butternut squash, or Brussels sprouts.
Can I make this ahead of time?
Yes, you can prepare and roast the vegetables in advance and store them in the refrigerator. Reheat before serving.
Can I make this dish vegan?
To make it vegan, omit the Greek yogurt and mayonnaise or use vegan alternatives.
Conclusion:
Enjoy making and devouring this tasty vegetable dish that’s sure to be a hit with everyone!
