Cut vegetables (broccoli florets, eggplant cubes or quarters), tossed or brushed with olive oil, roasted in a hot oven in a single layer until the edges are browned.
💡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
Cut the vegetables into even pieces.
KnifeCutting board
3
In a bowl, toss the vegetables with the olive oil and salt.
Bowl
4
Spread on a baking sheet in a single layer, without crowding.
Baking pan
5
Roast the vegetables in a hot oven (220°C / 430°F) 20–25 minutes, 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.
175calories
7 gprotein
10 gcarbs
11 gfat
● protein 17%● carbs 24%● fat 59%
Per serving (262 g), of 4 servings
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⚖ About the ingredients
Broccoli: measured in pieces: one ≈ 400 g · 34 kcal per 100 g · More about Broccoli →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (5) · 🍳 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)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Celeriac · Broccoli · Eggplant · Zucchini · Red pepper · Yellow pepper · Green pepper · Orange pepper · onion · carrot · Beets · Sweet potato · Tomatoes · Mushrooms · Brussels sprouts · Cooked chickpeas · Separate cut for the peppers (into quarters) · Baked covered with parchment paper (minutes) (40) · Thin slices (chips) (3–4 mm) · Salt for salting · Soaking in cold water (minutes) (20) · Honey · Orange juice · Mustard · garlic · Garlic powder · Cornstarch · Cumin · Sweet paprika · Smoked paprika · Hot paprika · Cayenne pepper · Za'atar · Turmeric · Cinnamon · Ground ginger · Coriander seeds · Harissa · Chili pepper · Miso · Sesame oil · Sugar · Soy sauce · Lemon juice in the mixture · Oregano · Rosemary · Dried thyme in the mixture · salt · black pepper · Cooling in the pan before serving (minutes) (5) · Baked covered with foil (minutes) (40) · Breadcrumbs on top · Sesame on top · Parmesan on top · Fresh rosemary sprigs on top · Thyme sprigs on top · Whole garlic cloves on top · Parmesan for the last few minutes · Vegetables added halfway through roasting (15) · Broccoli halfway through roasting · Mushrooms halfway through roasting · Red pepper halfway through roasting · Oil for the halfway vegetables · Salt for the halfway vegetables · Cherry tomatoes halfway through roasting · Almonds halfway through roasting · Tomatoes halfway through roasting · Feta for the last few minutes · Balsamic vinegar for glazing · Honey for glazing · Vinegar after roasting · Olives when serving · Onion halfway through roasting · Garlic cloves halfway through roasting · Artichoke hearts halfway through roasting · Lemon juice · Parsley for serving · Cilantro for serving · Thyme for serving · Balsamic vinegar for serving · Green onion for serving · Sesame seeds for serving · Basil for serving · Dill for serving · In a pita · Tahini in the pita · Pickles in the pita · Stored in a jar with the rest of the oil, in the refrigerator (2 weeks) · Truffle oil after roasting · Parmesan: half tossed in, half on top · Truffle slices on top · Garlic in the jar · Served with the sauce and aioli (with the sauce and the aioli)
Cutting the onion with the peppers: into eighths
Baking dish for the sauce: Round pan
Cut: into even pieces
Cut for scoring: lengthwise, and again lengthwise, into quarters
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