Vibrant roasted vegetables: A symphony of flavours
3 minute read |
Elevate your meals with a symphony of colours and flavours! This simple yet exquisite roasted vegetables recipe transforms everyday veggies into a culinary delight, all made possible with the precision and ease of Electrolux built-in ovens. Whether you're looking for a healthy side dish or a light meal, these perfectly baked vegetables will impress your taste buds.
Let's explore how to create this vibrant dish with minimal effort! .
Roasted vegetables: Ingredients
This recipe makes 2 servings.
Prep time: 15 minutes
Cook time: 20-25 minutes
For margination:
- 90 ml vegetable oil
- 3 cloves of crushed garlic
- 3 sprigs of thyme
- Salt: To taste
- Black pepper: To taste
Vegetables:
- 40 g broccoli
- 20 g red onion
- 30 g red bell peppers
- 30 g yellow bell peppers
- 30 g capsicum
- 30 g baby corn
Roasted vegetables recipe: Step-by-step instruction
1. Steam the broccoli: Using your Electrolux UltimateTaste 900 built-in single oven, select the Assisted Cooking mode. Navigate to Vegetables > Broccoli Florets. The oven will automatically select the Full Steam Function 
at 100°C. Steam the broccoli florets for 4-5 minutes. This pre-steaming ensures the broccoli is tender and cooks evenly in the oven.
- The Assisted Cooking feature on your Electrolux built-in oven offers a variety of pre-loaded settings, making cooking effortless.
2. Marinate the vegetables: In a large bowl, combine the steamed broccoli, red onion, red bell pepper, yellow bell pepper, capsicum, and baby corn. Add the vegetable oil, crushed garlic, thyme sprigs, salt, and black pepper. Toss well to ensure all the vegetables are evenly coated.
3. Roast the vegetables: Place the marinated vegetables in a single layer on an oven tray. On your oven, select Assisted Cooking > Side/Oven Dishes > Oven Dishes > Vegetable Gratin. Set the temperature to 220°C and roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized to your desired doneness.
4. Serve: Remove the baked vegetables from the oven tray and transfer them to a serving dish. Top with crumbled feta cheese and olives for added flavor (optional). Serve immediately and enjoy!
Tips & notes
- Customize your vegetables: Feel free to add other vegetables like zucchini, carrots, or cherry tomatoes. Adjust cooking times accordingly.
- Herb it up: Experiment with different herbs like rosemary, oregano, or basil for a unique flavor profile.
- Spice things up: Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Don't overcrowd the pan: Ensure the vegetables are in a single layer on the baking tray for even roasting. Overcrowding can lead to steaming instead of roasting.
- Vegan option: Omit the feta cheese for a completely vegan dish.
- Serving suggestion: Serve these roasted vegetables as a side dish with grilled chicken, fish, or tofu. They also make a delicious addition to salads or grain bowls.
FAQs about roasted vegetables
-
Do I need to peel the vegetables?
It depends on the vegetable. For this recipe, peeling is generally not necessary for broccoli, bell peppers, capsicum, or baby corn. You might choose to peel thicker-skinned vegetables like carrots or sweet potatoes.
-
Can I roast the vegetables at a different temperature?
Yes, you can adjust the roasting temperature to suit your preferences. Roasting at a lower temperature (e.g., 200°C) will result in more tender vegetables with less caramelization, while roasting at a higher temperature (e.g., 230°C) will produce more deeply caramelized vegetables with crispier edges. Just keep a close eye on them to prevent burning.
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Can I prepare the vegetables ahead of time?
You can chop and marinate the vegetables up to a few hours in advance and store them in the refrigerator. However, it's best to roast them right before serving for the best flavor and texture.
