Mediterranean Oven Vegetables
Colorful oven vegetables, marinated with tomato paste, balsamic crema and herbes de Provence – quickly prepared and versatile as a main dish, side dish or grilled vegetables.
Source / link: https://www.rezeptwelt.de/hauptgerichte-mit-gemuese-rezepte/mediterranes-ofen-gemuese/6uwhyvus-7b518-514907-cfcd2-hvi2th9z
Ingredients
| 1 | Zucchini |
| 1 | Bell pepper |
| 10 | Date cherry tomatoes |
| 3 EL | Oil |
| 1,5 EL | Balsamic crema |
| 2–3 EL | Tomato paste |
| 1/2 TL | Salt |
| 1 Prise | Pepper |
| 2–3 TL | Herbes de Provence |
| nach Bedarf | Paprika powder (hot, sweet) |
Preparation
Step by step through the recipe
- 1 1 Quarter the zucchini lengthwise and cut into the thinnest possible slices.
- 2 1 Cut the bell pepper into short strips, about a finger long.
- 3 10 Halve the date cherry tomatoes and put them together with the zucchini and bell pepper in a bowl.
- 4 For the marinade, put 3 EL oil, 1,5 EL balsamic crema, 2–3 EL tomato paste, 1/2 TL salt, 1 Prise pepper, 2–3 TL herbes de Provence and paprika powder as needed into the mixing bowl and mix for 3 Min./reverse rotation/speed 3.
- 5 Pour the finished marinade over the vegetables, mix everything well and let it sit in the refrigerator for about 15 minutes.
- 6 Put the marinated vegetables into a baking dish and roast at 200 °C (top/bottom heat) for 10 minutes, then at 250 °C for another 10 minutes.
Notes & tips
Add more vegetables such as olives or onions to taste and finish with seeds (e.g. sunflower or pine nuts) as a garnish. Prepared in aluminum foil on the grill, the recipe makes delicious grilled vegetables. It also works as a topping for quiche or pizza as well as a vegetable side dish with meat, rice or pasta. If you like, shortly before the end of the baking time, sprinkle crumbled feta or a vegan alternative over the top.
Nutrition
estimated per serving- Calories
- 442 kcal
- Protein
- 12 g
- Fat
- 30 g
- Carbs
- 50 g
– = ingredient not in nutrition database (estimate incomplete)
