Roast vegetables baked in the oven

European cuisine

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Description Products Steps

Listen to the recipe:

Sweet pumpkin, bell peppers, carrots, onions and potatoes baked in the oven are a great dish for lunch or dinner. It takes time to prepare, but very little effort. Simply chop all the ingredients, place in a baking dish, season with salt and pepper and pop into the oven. While the vegetables are cooking, you can go about your business or cook something else. Serve them as a side dish or as a main course.

1. Calories
   70,59 kcal
2. Protein
   1,38 gram
3. Fat
   3,66 gram
4. Carbohydrates
   9,33 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pumpkin

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   400 g
2. Bulgarian pepper

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   1 piece = 150 g
3. Carrot

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   1 piece = 100 g
4. Onions

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   1 piece = 80 g
5. Potato

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   2 pcs. = 240 g
6. Vegetable oil

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   2 tbsp. l. = 34 g
7. Salt

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   to taste
8. Black pepper ground

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   to taste
9. Green onions

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   optional

Steps:

1. 
   Peel potatoes, onions, carrots and pumpkin. Remove the stem from the bell pepper. Preheat the oven to 180⁰C.
2. 
   Cut the pumpkin into large cubes.
3. 
   Chop the onion into small cubes no larger than 1 cm.
4. 
   Also cut the carrots into small cubes no larger than 1 cm.
5. 
   Cut the potatoes into large cubes.
6. 
   Cut the bell pepper into large cubes too.
7. 
   Grease a baking dish with vegetable oil and place the vegetables. Stir them and season with pepper and salt.
8. 
   Cover the vegetables with foil and bake in the oven for 30-40 minutes at 180⁰C.
9. 
   Then remove the foil and bake the vegetables without it for another 10 minutes.
10. 
    Sprinkle the finished vegetables with finely chopped green onions.

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