Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍
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▶️ INGREDIENTS: (2 to 3 servings)
560g Eggplant – 1 large or 2 medium size
300g / 1 medium green bell pepper
300g / 1 medium Red bell pepper
250g / 1 medium onion
450g / 2 medium Potatoes
300g / 3 to 4 small tomatoes
1/3 cup / 15g Parsley – finely chopped
1/3 cup Extra Virgin Olive oil
1 tablespoon minced/grated garlic
1/2 tablespoon dried oregano
Salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (OPTIONAL)
2 tablespoon tomato paste
▶️ CHOPPING VEGETABLES:
Eggplant – Cut into 1/2 inch thickness.
For large eggplant cut into semi-circles. Medium size eggplant cut into circles
Red & Green Bell Pepper – Cut into 1 inch thick strips
Potatoes – Cut into wedges
Onion – Cut into 1/2 inch thickness
Tomatoes – cut in half
Parsley – Finely chop
To prepare the dressing add the olive oil, minced garlic, oregano, black pepper, cayenne, salt and Tomato paste in a bowl and mix it well. Set it aside.
Chop The veggies. Now add the dressing to the chopped vegetables (every last bit of it :)) and mix very gently until it coats the vegetables evenly. Take your time and make sure all the veggies are coated well with the dressing. Line a baking tray with parchment paper and transfer the vegetables. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming).
Preheat the oven at 400F. Bake the vegetables at 400F for about 45 to 50 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven.
You can check by inserting a knife in the potatoes, if the potatoes are cooked then remove it from the ovens. The potatoes should be soft but yet hold their shape.
Once the veggies are baked well. Remove it from the oven and sprinkle finely chopped parsley. A little drizzle of good quality olive oil to the baked veggies is a great addition. All done and ready to eat. You can serve it as a side dish, or even make sandwiches using the roasted vegetables.
▶️ IMPORTANT TIPS:
– Make sure to slice the onion to 1/2 inch thickness otherwise it will end up burning
– Mix the dressing very gently with vegetables, especially the eggplant slices are very tender and may break easily
– After transferring the vegetables to the baking tray, spread it out properly so that it can bake evenly, otherwise they will end up steaming
– The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven
_ Optional, a little drizzle of a good quality Olive oil to the baked veggies along with the finely chopped parsley completes the dish
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Thanks for watching the video Baked Vegetables in Zesty Tomato Dressing + Veggie Sandwich | Easy Vegan Recipes!
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