
From this amount of ingredients, 850 grams of the finished dish is obtained.
Nutritional value (per 100 g):
Caloric content – 92 kcal
Proteins – 1.2 g
Fat – 3.6 g
Carbohydrates – 13.8 g
Ingredients:
Eggplant – 1 pc. (200 g)
Zucchini – 1 pc. (280 g)
Bell pepper – 1 pc. (180 g)
Carrots – 1 pc. (170 g)
Bulb onions – 1 pc. (160 g)
Garlic – 4 cloves
Vegetable oil – 1 tbsp.
Salt – 1 tsp.
Ground pepper – to taste
Ground coriander – 1 tsp
For refueling:
Olive oil – 1 tbsp.
Apple cider vinegar (or lemon juice) – 2 tbsp.
Honey – 1 tbsp.
Cooking a dish:
- Cut the eggplant, carrots, peppers, and zucchini into cubes. Cut the onions into thin rings.
- Cover the baking sheet with parchment and distribute the vegetables. Layout all vegetables separately from each other.
- Pour a little olive oil over the vegetables and put them in an oven preheated to 200 degrees for 30 minutes.
- To prepare the dressing, mix all the ingredients until smooth. If you have 9% table vinegar, then take one tablespoon, no more.
- Transfer the finished hot vegetables to a convenient deep dish, add garlic passed through a press, salt, ground pepper, and coriander. We fill everything with honey sauce and mix gently.
I like all the flavors separately–together they must be wonderful!
I love them too)
So simple. Roasted vegetables are simply the best.
I agree, my favorite)