Olive Oil Roasted Vegetables:
From canullia 9 years ago
- 35 to 40 minutes to make
- Serves 5
Rich creamy vegetables that gather the taste of roasted nutty goodness with freshness and crunch. Good alone or next to any roast beef or fancy rice. You can add more things like asparagus, okra and even baby corn cubs.
Ingredients
- 2 cups peeled potatoes cut into 2 cm thick circles shopping list
- ½ cup peeled sweet potatoes cut into 2 cm thick circles shopping list
- 2 cups green squash peeled & cut into thick circles shopping list
- 2 cups carrots peeled & cut into thick circles shopping list
- 2 cups sweet green and red peppers torn by hand shopping list
- 1 cup tomatoes cut into thick circles or half moons shopping list
- 1 tablespoons green chili diced thinly shopping list
- 1 cup onions cut into thick circles shopping list
- 1 cup mushrooms cut into thick slices shopping list
- 5 big garlic cloves cut into thin slices shopping list
- 2 Sprinkles of sugar shopping list
- Water to cover ⅓ of the vegetables. shopping list
- Seasoning: Desired amount of salt mixed with one teaspoon of each: black pepper, dried coriander, cumin, cinnamon powder+ 1 tablespoon curry(mix in a dish all spices & seasoning) shopping list
- 1 chicken bullion shopping list
- 40 ml olive oil shopping list
How to make it
- Peel all your vegetables and cut them into the sizes mentioned.
- Coat your casserole’s bottom with some of the olive oil then line your potatoes and sprinkle some of your seasoning. Top potatoes with onions then sweet potatoes then season then top with carrots and sprinkle the sugar then the zucchini then season, then the garlic and season, then the tomatoes with mushrooms and season, then the green sweet pepper and season then the chili.
- Put some of the olive oil into a dish and add some water and dissolve the bullion and pour it all around the casserole.
- Pour more water into the casserole till ⅓ of vegetables is covered with water.
- Drizzle remaining olive oil and leave on fire to boil for 20 minutes with lid on.
- Strain your veggies from the liquid for 7 minutes.
- Then Put your veggies back into casserole without the liquid into a 200 C oven with upper and lower thermostat on for 15 to 20 minutes.
- Serve next to vermicelli rice or roast beef/lamb chunks or grilled steak.
People Who Like This Dish 2
- JABNJENN Nowhere, Us
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- canullia Nowhere, Us
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