Roasted Summer Vegetables is a vegan recipe prepared with gems of summer, such as eggplant, zucchini, potato and green pepper. This recipe is perfect if you are looking for a light, fresh lunch or dinner during hot summer days.
Hi veggie lovers! Today we have a very tasty, light and fresh recipe for you. Combination of eggplant, zucchini, green pepper and potato, this recipe will be one of your regular vegan meals, we believe. It’s easy to prepare, and using oven makes it a great option for people who watch calories. If you are on diet, this recipe will satisfy you. Let’s see how it’s done then.
What is Roasted Summer Vegetables?
Roasted Summer Vegetables is a quick and easy to prepare vegan dish made with fresh summer vegetables. Commonly, eggplant, zucchini, green pepper and potatoes are used. In this recipe, we stick to the original method and use only these veggies.
How to Prepare?
Start with preparing the vegetables. For the original recipe, you need only eggplants, zucchinis, green peppers, and potatoes. We used The Perfect Simple Tomato Sauce for serving, so our recipe requires also tomatoes. However, you can get creative and use another sauce.
After you peel the veggies, you need two bowls filled with cold water. One for potatoes, and the other for eggplants. Letting potatoes wait in water is important to make them release their excess strach. For eggplants, you should add lots of salt into the water. This is important to remove bitterness from eggplants.
Once everything is ready, remove potatoes and eggplants from water. Pat them dry with paper towels. Put them into bowls, add olive oil and season them. We used only salt. You can use different seasonings as you wish. Place them into a bakeware cocvered with baking paper and send them to oven.
After 1 hour, you will see that vegetables, especially eggplants are fried. They should have a dark color. It’s okay if zucchinis seem not so darkened. Just try a piece to be sure that they are ready.
Remove vegetables into a large plate. Place the potatoes first, zucchinis and peppers after, and eggplants lastly. Pour over the sauce you desire. We recommend tomato sauce as in the original recipe. And that’s all! Your fresh, tasty and vegan meal is ready to be served. Until next time, keep coloring your plates!
Ingredients
- 2 large eggplants, sliced
- 2 medium-sized zucchinis, sliced
- 3 small potatoes, peeled and sliced
- 2 small green peppers, chopped
- 1 cup of olive oil
- Salt
Instructions
- Start with peeling and slicing the potatoes. We preferred to slice them into thin, long pieces. Then, let them stay in cold water while preparing the other goodies. So, the excess starch will leave the potatoes.
- Keep up with peeling and slicing the eggplants. We peeled them in striped style. After slicing, put the eggplants in a big bowl filled with cold water. Add lots of salt and let them stay. This will remove the bitterness.
- Peel zucchinis in striped style and slice. Set them aside.
- Chop green peppers.
- Once you are done with preparing the vegetables, it’s time to add olive oil and salt. Firstly, remove eggplants and potatoes from cold water and pat them dry with a paper towel. Then, pour olive oil and add salt.
- Get a large bakeware and place a baking paper on it. Transfer vegetables and spread them equally on bakeware.
- Roast the vegetables in oven set to 200°C (400°F) for 1 hour. Once they look fried, you can remove them from the oven.
- Use a large plate for serving. Put the potatoes first, zucchinis and peppers after, and lastly eggplants on top. You can serve with yogurt or tomato sauce. We used tomato sauce to make it a vegan recipe.
Notes
- Using salty water for eggplants is important to remove the bitterness.
- Letting the potatoes stay in water will make the excess starch leave out.
- You can use different seasonings.