Mediterranean Oven Roasted Vegetables In Olive Oil And Garlic
This excellent dish of Mediterranean oven roasted vegetables was served to us by my wife sister Illi when we visited her last Saturday.
the weather was hot and this light side dish was well suited for the weather.
Since I liked it a lot and it was fun to eat, a few days after visiting Illi I made my own version of the dish.
The beauty of simplicity
The oven-roasted vegetable is a dish that is so easy to make you’ll be amazed.
The short preparation time includes the time it takes to peel and cut the vegetables and an additional 3 minutes for seasoning.
Put the baking tray in the oven, mix once or twice, and that’s it.
What kind of vegetables to use?
In this dish, you can use almost every vegetable and root you like: kohlrabi, celery root, turnip, beet, cauliflower, carrot, Jerusalem artichoke, yam, corn, chestnut pumpkin, etc.
Don’t use soft vegetables like zucchini, tomatoes, etc. they will become mushy in the long baking process.
Beet adds a beautiful earthy flavor to the dish, and I warmly recommend using it.
Cutting to perfection
The most important tip is to cut the vegetables in the same size.
When you cut the vegetables to the same size, they will all need the same cooking time and be ready simultaneously.
Cooking to perfection
We will use two methods of cooking to get the perfect oven-roasted vegetables.
1. steaming to cook and soften the vegetables.
2. roasting the vegetables, caramelizing the vegetables’ sugars, and giving them the beautiful color and taste.
Same thing but with lower calories
To quickly adjust the recipe to a dietetic-low-calorie recipe, reduce the olive oil in the recipe.
Mediterranean Oven Roasted Vegetables In Olive Oil And Garlic
Mediterranean Oven Roasted Vegetables In Olive Oil And Garlic
Ingredients
- 3 carrots cut to 4 lengthwise
- 3 medium beet cut to 8
- 3 kohlrabi cut to 8
- 2 corns - super sweet brand cut to 5 wheels
- 3 medium onions cut to 4
- 2 chestnuts pumpkin cut to 8
- 6 - 8 garlic cloves cut to halfs
- 1/3 cup olive oil
- 1 tbsp kosher salt
- 1/2 tsp ground black pepper
Instructions
-
Heat the oven to 180C/356F.
-
Place all the vegetables in a baking tray. add the olive oil, garlic, and seasoning.
Mix well so the olive oil and seasoning cover all the vegetables well.
-
Cover the baking tray with tin foil and place in the oven for 45 - 60 minutes. the steam and the heat will soften up the vegetables.
-
During the 45 minutes of baking, we will mix the vegetables 2 - 3 time to make sure all the vegetables get covered with the oil and touch the baking tray (get direct heat).
After 45 minutes we will check to see if the vegetables got soften. the vegetables shouldn't be mushy and when stabbed with a fork, the fork should penetrate them with some resistance. if the vegetables still hard give them 10 - 15 more minutes.
When the vegetables are soft remove the tin foil.
Taste the vegetable and fix seasoning if necessary.
Roast the vegetables for an additional 30 minutes until they get nicely colored.
During the 30 minutes don't forget to mix the vegetables a few times so they all get covered with oil and exposed to the heat of the oven.
-
Bon Appetit!
1 thought on “Mediterranean Oven Roasted Vegetables In Olive Oil And Garlic”