Oven-baked vegetables (vegan)

To start this delicious recipe, we turn our attention to the beetroot, which will be roasted in the oven to intensify its aroma and natural sweetness. We preheat the oven to 200 degrees Celsius and place the washed beetroot in a tray. We roast it for about 45 minutes or until it becomes soft to the touch. While the beetroot is roasting, we take care of the other vegetables. We peel the potatoes, carrots, and celery, cutting them into cubes of about 2-3 cm, so they cook evenly. We put these vegetables in a pot of boiling water and let them boil for 10-15 minutes until they become tender but not fully cooked.

After the vegetables have parboiled, we take them out of the water and transfer them to a heatproof dish that we have previously greased with quality olive oil. Here, we add the broccoli florets, which will provide a crunchy note and a pleasant contrast, as well as a few unpeeled garlic cloves, lightly crushed to release their aroma. We sprinkle fresh rosemary and oregano over the vegetables, season generously with salt and pepper, then pour in a cup of water to aid in cooking and another two tablespoons of olive oil for added flavor.

While the vegetables are in the oven, we return to the roasted beetroot. We take it out of the oven, let it cool slightly, then peel it. We cut it into small cubes and mix it with the corn, which adds a sweet and crunchy texture, seasoning with salt and pepper to balance the flavors.

After 30 minutes, the vegetables in the oven are ready; they are browned and fragrant, and the smell wafting through the kitchen is simply irresistible. We serve the vegetables warm, alongside the beetroot and corn salad, creating a colorful and vitamin-rich dish, perfect for those who appreciate fresh and healthy vegetables. This dish not only looks wonderful on the plate but also offers an explosion of flavors that will delight you. Enjoy your meal!