💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil, garlic, za'atar, salt and black pepper.
Bowl
3
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (200°C / 390°F) 35 minutes, until the squash is tender and golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Drizzle the lemon juice on top and serve immediately.
165calories
3 gprotein
15 gcarbs
12 gfat
● protein 7%● carbs 34%● fat 59%
Per serving (227 g), of 4 servings
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Za'atar: measured in tbsp in this recipe: 1 tbsp = 8 g · 377 kcal per 100 g · More about Za'atar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon: measured in tbsp in this recipe: 1 tbsp = 15 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
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