Summer vegetables in the oven

Summer Oven-Roasted Vegetables with Parmesan and Sour Cream

When it comes to cooking, especially in the warm season, nothing compares to the aroma and freshness of summer vegetables. This oven-roasted vegetable recipe is not only simple and quick but also an explosion of flavors and colors that will delight your senses. Imagine a tray full of bell peppers, eggplants, tomatoes, onions, and garlic, all roasted to perfection, drizzled with olive oil and sprinkled with parmesan. This is not just a meal, but a celebration of summer!

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 4 bell peppers (preferably different colors for an appealing look)
- 4 medium eggplants
- 4-5 ripe tomatoes
- 2 large onions
- 4 garlic cloves
- 100 g grated parmesan
- 3-4 tablespoons olive oil
- Salt and pepper to taste
- A handful of fresh basil (optional)

A bit of history:
Oven-roasted vegetables have existed throughout time in various cultures as a way to preserve and enhance natural flavors. Roasting is a technique that allows vegetables to release their juices, and the flavors to combine, creating a delicious dish. This simple yet flavorful recipe is perfect for a light dinner or as a side dish to a main course.

Step by step for a perfect result:

1. Preparing the vegetables:
Start by washing all the vegetables thoroughly. Cut the bell peppers in half and remove the seeds. For the eggplants, I recommend slicing them into about 1 cm thick slices. Cut the tomatoes in half and the onion into rings. The garlic can be left whole but slightly crushed with the blade of a knife to release its aroma.

2. Roasting the vegetables:
Preheat the oven to 200°C. Arrange the sliced vegetables in a baking tray. It is important to arrange them evenly so they roast uniformly. Add the crushed garlic in the middle of the vegetables for a more intense flavor.

3. Seasoning:
Drizzle the vegetables with olive oil, then sprinkle salt, pepper, and fresh basil if using. The basil will add a fresh and fragrant note, perfect for this vegetable mix.

4. The parmesan:
Before placing them in the oven, generously sprinkle grated parmesan over the vegetables. This will create a delicious and savory crust during baking.

5. Baking:
Place the tray in the preheated oven and let the vegetables roast for 20-30 minutes. Check occasionally to ensure they do not burn. When the vegetables become soft and the parmesan is golden, your dish is ready!

6. Serving:
Remove the tray from the oven and let the vegetables cool slightly. Serve them with a spoonful of sour cream on top, which will add a fantastic creaminess. You can garnish with a few basil leaves for an appealing look.

Practical tips:
- Choose seasonal vegetables, as they are tastier and more nutritious.
- If you want a spicy note, add a few slices of hot pepper to the tray before roasting.
- You can experiment with other vegetables, such as zucchini or mushrooms, depending on your preferences.
- Make sure the vegetables are cut evenly to ensure they roast at the same time.

Frequently asked questions:

1. Can I use frozen vegetables?
I recommend using fresh vegetables for the best taste, but you can also use frozen vegetables. Just make sure to thaw and dry them completely before roasting.

2. How can I store leftover vegetables?
You can store the roasted vegetables in an airtight container in the fridge for 3-4 days. Reheat them in the oven or in a pan before serving again.

3. What can I serve these vegetables with?
These vegetables are excellent as a side dish for grilled meat, fish, or even as a filling for a sandwich. They can also be served alongside a fresh green salad.

Nutritional benefits:
This oven-roasted vegetable recipe is not only delicious but also very healthy. Vegetables are rich in vitamins, minerals, and antioxidants, essential for a balanced diet. For example, eggplants are a good source of fiber and help maintain heart health, while tomatoes are full of lycopene, a powerful antioxidant.

Calories:
A serving of oven-roasted vegetables contains approximately 250-300 calories, depending on the amount of parmesan used and the olive oil. It is an excellent choice for a light and nutritious meal.

This summer oven-roasted vegetable recipe with parmesan and sour cream is simple yet full of flavor. Treat yourself to a moment of indulgence with every bite, savoring the aroma of summer and the vibrant colors of the vegetables. Not only will you delight your taste buds, but you will also bring a touch of health to your plate. Bon appétit!