Oven-baked vegetables in sweet and sour sauce

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:

1. Cut the eggplant, carrots, peppers, and zucchini into cubes. Cut the onions into thin rings.
2. Cover the baking sheet with parchment and distribute the vegetables. Layout all vegetables separately from each other.
3. Pour a little olive oil over the vegetables and put them in an oven preheated to 200 degrees for 30 minutes.
4. To prepare the dressing, mix all the ingredients until smooth. If you have 9% table vinegar, then take one tablespoon, no more.
5. 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.