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Spanish-Style Roasted Vegetables

These Spanish-Style Roasted Vegetables are possibly the BEST roasted veggies ever. The secret to these roasted vegetables is on how you prep them.


Spanish-Style Roasted Vegetables
source Spain on a Fork
categories
yield Serves 4
prep time 15 mins
total time

INGREDIENTS
  • 2 tbsp garlic infused olive oil 30 ml
  • 1 zucchini
  • 1 Lrg onion
  • 1 red bell pepper
  • 1 carrot (peeled)
  • 6 white mushrooms
  • 2 tomatoes
  • 2 potatoes
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley
  • [FOR THE GARLIC SAUCE]
  • 2 tbsp extra virgin olive oil 30 ml
  • 3 cloves garlic
  • handful fresh parsley
  • pinch sea salt

    • INSTRUCTIONS
  • 1. Cut the zucchini into rounds that are ½ inch (1.25 cm) thick, then add them into a wire rack, all in a single layer, season the slices with sea salt on both sides and set aside
  • 2. Meanwhile, cut the onion into ½ inch (1.25 cm) thick rounds, cut the mushrooms in half through the stem, cut the red bell pepper into thick strips, cut the tomatoes in half, cut the carrot into ½ inch (1.25 cm) thick rounds and cut the potatoes into small ¼ inch (.635 cm) bite-sized pieces
  • 3. Add the slices of zucchini over paper towels and pat completely dry
  • 4. Add all the vegetables into a baking tray that´s lined with parchment paper, all in a single layer, just as best as you can, then drizzle them with garlic infused olive oil and season with sea salt (except for the zucchini) and freshly cracked black pepper
  • 5. Add into a preheated oven, bake + broil option (bottom + top heat), 210 C 6. 410 F
  • 7. Meanwhile, add 3 cloves of garlic roughly chopped into a mortar, along with a small handful of fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you end up with a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil, mix together and set aside
  • 8. Once the vegetables are perfectly roasted, between 25 to 30 minutes, take them out of the oven, evenly spread the garlic sauce over the vegetables, then add back into the oven for 2 to 3 minutes or until the sauce is fragrant
  • 9. Serve directly out of the baking pan, garnished with fresh parsley, enjoy!

    • NOTES
    You want to cut all the vegetables into larger pieces, except for the potatoes. You want to cut them into smaller pieces. This way all the veggies evenly roast. For the zucchini, you want to cut it, season with sea salt and then let it rest while you cut the rest of the vegetables. The salt will help extract the water out of the zucchini. That way once it roasts, it keeps its firm texture and won´t be mushy. TIPS & TRICKS to Make this Recipe: I roasted the vegetables with the bake and broil option, which is the bottom + top heat. If your oven does not offer that function, just flip the vegetables half way through that way they all evenly roast. Calories 256 kcal

    NUTRITION