A different twist to the classic roasted vegetables.
Contents
With this recipe that we shares we will be able to cook some delicious baked vegetables, seasoned with a mixture of garlic, vinegar, oil and other ingredients that are detailed below. Although red pepper and eggplant are used in it, you can always add other vegetables and leave a comment to share your modifications. Keep reading and discover the simple step by step that will show you how to make roasted vegetables with dressing, a perfect option for a light dinner or accompaniment to any type of meat or fish.
Ingredients to make Roasted Vegetables with Dressing:
- 1 Eggplant
- 1 red pepper
- 1 pinch of salt flakes
- for the dressing
- 100 milliliters of extra virgin olive oil
- 50 milliliters of apple cider vinegar
- 4 tablespoons dried oregano
- 4 dried chilies
- 1 teaspoon of sugar
- 6 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 100 milliliters of hot water
How to make Roasted Vegetables with Dressing:
- We take a bowl and place the hot water and the dry oregano in it.
- Mix these ingredients well and let it rest for approximately five minutes.
- After five minutes, add the rest of the dressing ingredients and reserve the bowl in the refrigerator for an hour.
- Tip: In other countries, the chili is known as Chile or chili.
- Separately, we wash the aborigine and the red pepper, dry the vegetables well and cut them in half to continue with the roasted vegetables recipe.
- We turn on the oven at 180ºC so that it heats up.
- Meanwhile, we take a baking tray, pour a drizzle of olive oil on it and place the previous vegetables.
- On the vegetables we add the dressing that we had reserved in the refrigerator and bake until the vegetables are to our liking.
- When ready, remove the roasted vegetables from the oven, peel the red pepper and serve adding flakes of salt on each plate. Clever!
- This is a very simple, quick and flavorful aborigine recipe, ideal to accompany with a goat cheese salad, a grilled chicken breast
