💡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, pepper, onion and mushrooms with the olive oil, garlic, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Place the rosemary sprig and thyme sprig on top.
5
Roast the vegetables, pepper, onion and mushrooms in a hot oven (200°C / 390°F) 25–30 minutes, turning once, on the top rack of the oven, until the vegetables are softened and browning at the edges.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
6
Drizzle the lemon juice and balsamic vinegar on top and serve immediately.
196calories
4 gprotein
12 gcarbs
14 gfat
● protein 9%● carbs 24%● fat 67%
Per serving (272 g), of 4 servings
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
🔧 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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