Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
bell peppers, red, green, yellow(red and yellow peppers)
6
Pieces
shallots
1
Pieces
Zucchini
2
Pieces
glove of garlic
8
Pieces
cherry tomatoes
10
Pieces
Mushrooms
5
Pinches
salt, pepper
1
tsp
thyme(or fresh)
2
tbsp
Olive oil
Instruction
Preparation step 1 Prepared, raw oven-roasted vegetables in a roast beef. Alternatively, the vegetables can be placed on a baking sheet with or without parchment paper.
Prepare vegetables
–> Preheat the oven for hot air at 220°C.
–> Wash and dry the vegetables, then cut into small pieces.
Preparation step 2 The vegetables are pre-prepared and look delicious even raw!
Cut vegetables
–> Quarter or eighth the potatoes with skin,
–> Quarter and deseed the peppers,
–> Peel and halve the shallots,
–> Cut zucchini into slices,
–> Halve and peel the garlic cloves,
–> Leave the cocktail tomatoes whole,
–> Halve or quarter the mushrooms.
Preparation step 3 Colorful, roasted, Mediterranean oven-baked vegetables with plenty of delicious aromas.
Cook vegetables
–> Place all the vegetables on a baking tray lined with parchment paper or in a roast pan.
–> Season the vegetables with salt, pepper and thyme, baste with a little olive oil.
-> Put the vegetables in the oven and bake for about 35 minutes at 200-220°C
Preparation step 4 Beautifully arranged, colorful oven-roasted vegetables with three different dips on the plate.
Arrange vegetables
–> Take the vegetables out of the oven, arrange them on warmed plates and serve with the dips or cold sauces.
3. Easy Step-By-Step Preparation Of Oven Roasted Vegetables
I prepare my vegetables in the oven at a temperature of 220 °C hot air.
Please preheat the oven first, then start preparing the vegetables.
Rinse the vegetables quickly under cold running water, dry them and then prepare them.
When shopping, it is best to choose small potatoes or cut large potatoes into quarters or eighths.
“Use small potatoes for the oven vegetables, they look delicious and the quartered, small potatoes cook optimally in a short time.”
Shopping tip from chef Thomas Sixt
Prepared, raw oven-roasted vegetables.
Halve potatoes.
4. Tips From the Chef For Delicious Oven Roasted Vegetables
Here are the most important tips:
Choose a relatively high temperature so the vegetables cook quickly and brown tasty.
Cut hard vegetables such as potatoes and carrots as small as possible so that the vegetables can cook well in the short time (35 minutes) in the oven.
The vegetables should only be slightly on top of each other so that they can brown evenly.
Now cut the vegetables into bite-sized and neat pieces, place the vegetables on a baking tray lined with baking paper or use a coated oven dish or an enamelled roast pan.
Don’t forget to season the vegetables before they go into the preheated oven.
Hello Thomas,
great tutorial with many photos.
thank you very much for the good tips and combination suggestions.
Oven vegetables are really great:
So easy to make, healthy and delicious!
A good option if you want to eat lighter and healthier.
Regards, Tim