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
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Heat the oven to 180C/356F.
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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.
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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.
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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.
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Bon Appetit!