Mixed roasted vegetables

Name: Mixed roasted vegetables
Ingredients: 2 carrots (140 g); 4 small potatoes (400 g); 5 broccoli florets (150 g); 1 zucchini (200 g); 1 red pepper (150 g); 1 medium onion (150 g); 6 small mushrooms (120 g); 1 head of garlic (50 g); 500 ml water; 1 teaspoon salt; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 30 g butter

Appetizers - Mixed roasted vegetables by Tinca J. - Recipia

Mixed roasted vegetables are baked covered first, then browned a little, leaving the potatoes and carrots tender with garlic tucked among them. With broccoli, zucchini, mushrooms and pepper, they leave buttery juices in the pan and work as a side dish or snack. I cut the zucchini into pieces a little thicker than the carrots. Preparation: 20 minutes. Cooking: 50 minutes. Total time: 70 minutes. Servings: 4. About 220 kcal and 7 g protein per serving.

Ingredients

2 carrots (140 g)
4 small potatoes (400 g)
5 broccoli florets (150 g)
1 zucchini (200 g)
1 red pepper (150 g)
1 medium onion (150 g)
6 small mushrooms (120 g)
1 head of garlic (50 g)
500 ml water
1 teaspoon salt
1 teaspoon Vegeta
1/2 teaspoon ground pepper
30 g butter

Preparation

1. Wash the vegetables. Peel the carrots, potatoes, zucchini, pepper, onion and garlic, then cut them into pieces. Separate the broccoli into florets and leave the garlic cloves whole. 2. Arrange the vegetables in a baking dish and sprinkle the pepper over them. Mix 500 ml of water with the salt and Vegeta, then pour the liquid into the dish, making sure it does not come higher than halfway up the vegetables. 3. Cut the butter into small pieces and put it over the vegetables. Cover the dish with aluminum foil and bake at 200°C for 40 minutes, until the potatoes and carrots are tender. 4. Remove the foil and bake for another 10 minutes, until the vegetables are lightly browned around the edges.

Notes

Serve them with chicken or fish, pouring the juices from the dish over the vegetables. Small potatoes soften faster; if you cut them larger, they may need a little longer in the oven. Sometimes the mushrooms release a lot of liquid, in which case leave the dish uncovered until some of it evaporates. Don’t rush the browning at the end; the vegetables keep in the fridge for up to 3 days. You can replace the butter with 2 tablespoons of oil.