An oven-roasted vegetable, in a bowl, with hot oil in which garlic and spices were fried poured over it, and lemon juice; cooled, with fresh herbs at the end. Here based on the recipe itself, with no verified source.
💡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 lined with parchment paper in a single layer, without crowding.
Baking pan
3
Sprinkle the salt and black pepper on top and drizzle with the olive oil.
4
Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the squash is tender and golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Herb Oil
5
Heat the olive oil in a small pot.
StoveSmall saucepan
6
Add the garlic and fry 2 minutes.
Stove
7
Add the paprika and cumin and stir 30 seconds.
8
Add the lemon juice to the pot and remove from the heat.
9
Place the roasted vegetable in a large bowl, pour the spice mix over it and toss gently.
Bowl
10
Let cool for at least 15 minutes and serve.
170calories
3 gprotein
19 gcarbs
11 gfat
● protein 7%● carbs 41%● fat 52%
Per serving (270 g), of 4 servings
For the Roasted Vegetables · For the Herb Oil ·
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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)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
