💡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
Spread on a baking sheet in a single layer, without crowding.
Baking pan
3
In a small bowl, mix the olive oil, garlic, oregano and salt and pour the mixture over the top.
4
Roast the vegetables, eggplant, zucchini and mushrooms in a hot oven (200°C / 390°F) 25–30 minutes, turning once, until the vegetables are tender and the edges are browned.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Take out of the oven and drizzle the vinegar on top, and arrange on a serving platter with the olives.
145calories
3 gprotein
7 gcarbs
11 gfat
● protein 9%● carbs 19%● fat 73%
Per serving (220 g), of 6 servings
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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)
By the steps, as the recipe is built now: another version or addition can change the list.
