These oven-baked veggies are another one of my favorite dishes. It is easy to prepare in advance and quite versatile. We usually eat it as a full meal in itself, sometimes with a bit of rice or pasta, but it is also a great side dish when you have a group of people over for dinner. In any case, it is a healthy, delicious, and filling meal that works any time of the year. 🙂

Great as a full vegetarian meal.

Ingredients

(enough for 4 people as a full meal)

  • 6-8 potatoes
  • 8-10 carrots
  • 250 g mushrooms
  • 2 (red) bell peppers
  • 1 zucchini
  • 4 cloves of garlic (if you are a big garlic fan, by all means, use more)
  • 1 red onion
  • olive oil, salt, pepper, ground nutmeg, pot herbs
  • (if you like: 250 g mozzarella)

How to Make It

  • Preheat the oven to 200 ° C.
  • Wash the potatoes and cut them into bite-sized chunks. Then peel the carrots and cut them into bite-sized chunks as well.
  • Take a bowl and mix the potato and carrot pieces with 2-3 tablespoons of olive oil, salt, pepper, ground nutmeg, and pot herbs.
  • Pour the potato and carrot pieces onto the baking tray and put it into the oven for 15 minutes.
  • In the meantime, wash and cut the rest of the vegetables (i.e. the mushrooms, the bell peppers, and the zucchini). You want to cut them all into bite-sized chunks of similar size.
  • Dice the cloves of garlic and the onion.
  • Mix everything in a big bowl with 3-4 tablespoons of olive oil, salt, pepper, and pot herbs.
  • Take out the baking tray and pour the veggies on top. It all goes back into the oven for another 20-25 minutes. Make sure to stir the contents of the baking tray every 10 minutes or so to make sure it all is baked evenly.
  • If you like, you can cut up some mozzarella and sprinkle the pieces on top of the veggies for the last 5-7 minutes of baking.

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