Oven-Roasted Mixed Vegetables
Oven-roasted mixed vegetables are a simple and versatile side dish—perfect with many meals or delicious on their own as a light and flavorful main. Thanks to the aromatic marinade made with sweet paprika, cumin, and garlic, these veggies take on a warm and comforting taste that suits any occasion.
40’ min.
Easy
4 people
Ingredients
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium zucchinis, sliced
- 1 medium eggplant, cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preparation
Preheat the oven to 200°C (390°F). In a large bowl, combine all the chopped vegetables. In a small container, mix the olive oil, sweet paprika, ground cumin, garlic powder, salt, and pepper until you get a smooth marinade. Pour the marinade over the vegetables and mix well to ensure they're evenly coated.
Spread the vegetables out on a baking tray in an even layer. Bake for about 25–30 minutes, or until tender and lightly golden, stirring halfway through. Once done, remove from the oven and let cool slightly before serving.
Serve your oven-roasted vegetables as a side or a main dish. For quantity adjustments based on the number of guests or any questions, we’re always here to help!
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