Summer gives us an abundance of fresh vegetables, but sticking to just salads can get a bit repetitive. Here’s an evening version of roasted vegetables. Ingredients can be adjusted to your taste, so no strict list.
For this recipe, take potatoes, carrots, onions, and garlic. Place them in a baking dish, season with salt, pepper, and drizzle with olive oil, making sure everything is well coated. Add a bit of rosemary and bake at 170°C (moderate heat) for 20 minutes. After that, add small tomatoes or cherry tomatoes.
In a separate pot, boil beans (if they’re not young, pre-cook them) or use canned beans. Also, cook cauliflower or broccoli in salted water for 4 minutes.
Once the vegetables are nicely roasted, mix them with the beans and cauliflower, drizzle with balsamic vinegar, add a little mustard and herbs (rosemary, parsley, dill — to taste). Serve hot.
For this recipe, take potatoes, carrots, onions, and garlic. Place them in a baking dish, season with salt, pepper, and drizzle with olive oil, making sure everything is well coated. Add a bit of rosemary and bake at 170°C (moderate heat) for 20 minutes. After that, add small tomatoes or cherry tomatoes.
In a separate pot, boil beans (if they’re not young, pre-cook them) or use canned beans. Also, cook cauliflower or broccoli in salted water for 4 minutes.
Once the vegetables are nicely roasted, mix them with the beans and cauliflower, drizzle with balsamic vinegar, add a little mustard and herbs (rosemary, parsley, dill — to taste). Serve hot.
