Baked vegetables retain much of their original uncooked flavor and make an ideal side dish or appetizer, flavored with spices and fresh herbs.
Baking vegetables allows you to make as much as your oven can fit for a large batch. Compared to steaming or boiling, your vegetables tend to be slightly crunchier on the outside. You can also season the vegetables while putting them in the oven and add a few more spices and herbs before serving them.
To make the minimum use of oil, you can mix oil with a little bit of water and rub the mix with all the vegetables with pepper, and optionally salt. You can also try to omit the salt and oil altogether, in which case you will need to rinse your vegetables well and avoid over straining before baking, so that some water remains in each piece of veggie.
- 3 zucchinis
- 2 cups broccoli
- 2 cups cauliflower
- 1 tbsp avocado oil optional
- 1 tbsp water
- pepper to taste; optional
- salt to taste; optional
- Preheat the oven to 400 F
- Rinse and cut the vegetables
- In a cup, mix the oil, water, pepper and salt
- Place them in a large bowl, combine the vegetables with the herbs and oil mix. Stir with your hands for an even coating on all pieces of vegetables.
- Lay the vegetables on a baking sheet, put them to bake in the oven for 30 minutes.