R​oasted vegetables recipe #sidesmatter

M​y first attempt was buckwheat - pearl barley vegetable stir fry 👇

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Q​uick buckwheat and pearl barley vegetable stir fry recipe #sidesmatter

My attempt to Jane Fyffe's side dish challenge. Quick and delicious stir fry

M​ore info about Jane Fyffe's challenge here 👇

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This time I decided to prepare my second favourite side dish - roasted vegetables. They are great and obviously easy to prepare. This is my very basic recipe but of course you can use any other vegetable you wish. It can be carrot, eggplant, Brussels sprouts, pumpkin, broccoli just whatever you want. Use your imagination.

A great addition to roasted vegetable is ranch, garlic sauce or Belgian sauce. To me also such side is a nice option as a comfort food with piece of fresh baked bread or a roll 😉.

R​oasted vegetables

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Serves4

MealS​ide dish

Ingredients

• B​ell pepper (x2 - colour depend on your preferences)
• C​auliflower (x1/2)
• C​hampignions (x500g)
• O​nion (x 2-3)
• C​ourgette (x2)
• G​reen beans (x300g) may be frozen
• Seasoning mix to rub everything ( x2-3 tablespoons) (1/4 chilli, one teaspoon of garlic powder, 1/2 teaspoon of basil, 1/2 teaspoon of oregano, 1/2 turmeric powder, salt and pepper to taste
• O​il ( x5 tablespoons)

Instructions

1. W​ash all vegetables, dry them. Cut bell peppers into strips, peeled courgette into slices do the same with champignions. Cut onion into crescents, divide cauliflower into florets. Add everything to big bowl, then add green beans.
2. N​ext add oil and seasonings. Mix everything and set aside for 10 minutes. Meanwhile heat oven to 200°C. Prepare mold lined with baking paper. Put everything on it. Distribute the vegetables evenly. Bake for 30 minutes

Recipe by

E​.M.M

I​ had to use two trays to bake because I had lots of them to bake

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S​erved for today's dinner with new potatoes sprinkled with dill and tender loin. As long as we have summer obligatory kompot to drink prepared with apples, strawberries and gooseberry.

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