Oven roasted vegetables can be the perfect garnish for both meat and fish. It is so easy to prepare that at home it has become a must. In addition, when making them in the oven, you have to add very little fat so it is also a very light dish.
These roasted vegetables are just an example but in reality you can put the one you like the most, yes, look at the cooking time of each one, and if you see that some are being made before others you can remove it. The idea is to have whole vegetables, not overdone. One suggestion, do more so that they are left over, an omelette for dinner with these chopped vegetables is delicious.
- 2 potatoes
- 1 leek
- ½ red pepper
- ½ green pepper
- 1 cebolla
- 4 garlic
- olive oil
- peppers
- pepper
- shawl
- We start by heating the oven to 250ºC because that will be quick and easy.
- We take the potatoes, clean them well and cut them into wedges, in this case I like to leave the skin on them, so we don't peel them.
- We cut the onion and pepper into fairly thick slices.
- The leek in half and lengthwise.
- And we crush the garlic with a knife but we also leave the skin on them.
- We put all the ingredients in a tray suitable for the oven greased with olive oil. Salt-pepper all the vegetables and sprinkle the potatoes with paprika. Now we add a good jet of olive oil.
- We go to the oven for about 40 ′, although that will depend on the size in which you cut the potato.
- Ready to serve .