After Christmas and New Year’s Eve, many people want something lighter and less burdensome for the body. Vegetables baked in a sleeve are then perfect – they are a healthy addition to a meat dinner, but they can also be used as a whole meal, e.g. a light dinner or a vegetarian main course. Thanks to baking in the oven, vegetables remain juicy and retain their natural flavor and nutritional value. And if you add your favorite spices and herbs to them, you will never get bored of them and they will come out different, but equally delicious, every time.
Ingredients:
- small head of broccoli,
- small head of cauliflower,
- red pepper,
- 5 potatoes,
- large onion,
- a handful of green peas,
- half a teaspoon of dried thyme,
- half a teaspoon of parsley,
- half a teaspoon of ground sweet pepper,
- 4 tablespoons of olive oil,
- 2 cloves of garlic,
- salt and pepper.
How to do it:
1. Cut the broccoli and cauliflower into small florets. Peel the potatoes and cut into half-slices. Remove the seeds from the pepper and divide it into medium-sized cubes, and the onion into slices.
2. Leave the peas whole. If you use frozen, it does not need to be thawed first.
3. In a large bowl, mix olive oil, pressed garlic, thyme, paprika, parsley, salt and pepper. Add all the vegetables and mix thoroughly so that they are evenly covered with spices and olive oil.
4. Transfer the vegetables to a baking bag, tie its ends and gently prick the top in several places to allow steam to escape. Place the sleeve on a baking tray and bake in an oven preheated to 190°C for 45 minutes.
5. After baking, carefully cut the sleeve (be careful of hot steam) and leave it uncovered for another 5 minutes. Transfer the vegetables baked in the sleeve to a platter.
Source: Terazgotuje.pl
See also:
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