vegetables baked
Baking vegetables is one of the easiest and most flavorful ways to enjoy them. The dry heat of the oven caramelizes their natural sugars, bringing out rich, deep flavors while maintaining a tender yet slightly crispy texture. Whether you’re roasting root vegetables for a hearty side dish, baking stuffed bell peppers for a wholesome meal, or tossing Brussels sprouts with balsamic glaze, baked vegetables are a delicious and nutritious addition to any table. Plus, they require minimal effort—just chop, season, and let the oven do the work!
Ingredients:
2 zucchini, sliced into strips
1 eggplant, sliced into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
1 tbsp balsamic vinegar (optional)
Fresh parsley for garnish
Instructions:
Preheat Oven : Set your oven to 400°F (200°C).
Prepare Vegetables : Slice the zucchini, eggplant, and bell peppers into uniform strips.
Season :Place the veggies on a baking sheet. Drizzle with olive oil, sprinkle with garlic, oregano, thyme, salt, and pepper. Toss to coat evenly.
Roast : Bake for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Optional Step : Drizzle with balsamic vinegar before serving for extra flavor.
Serve : Garnish with fresh parsley and enjoy!
TIPS:
Choose the Right Vegetables
Best for roasting/baking: Carrots, sweet potatoes, broccoli, Brussels sprouts, cauliflower, bell peppers, zucchini, onions, and asparagus.
Denser veggies (like potatoes, carrots, and beets) take longer to cook than softer ones (like zucchini and bell peppers).
2. Cut Evenly for Even Cooking
Cut vegetables into uniform sizes so they cook at the same rate.
If mixing different veggies, start roasting denser ones first, then add softer ones later.
3. Use the Right Temperature
400–425°F (200–220°C) is ideal for crispy, caramelized vegetables.
Lower temps (350°F/175°C) work for softer, more tender veggies.
4. Don’t Overcrowd the Pan
Spread veggies in a single layer with space between them. Overcrowding traps steam and makes them soggy.
5. Coat with Oil & Season Well
Use olive oil, avocado oil, or melted butter for crispiness.
Toss with salt, pepper, garlic powder, paprika, or Italian seasoning.
6. Flip or Shake for Even Browning
Stir or flip halfway through baking to get an even golden-brown finish.
7. Add a Finishing Touch
After baking: Drizzle with balsamic glaze, lemon juice, parmesan, or fresh herbs.