Oven vegetables to grilled
How exciting - my first tip ... Oven vegetables to grilled, also for the next day.
Recipe for oven vegetables:
These vegetables are always with us when we are having a barbecue. It is wonderfully fast, can be prepared hours in advance, the grill is not overlaid with vegetables or potatoes and each of my guests was thrilled! The vegetables also taste good with fish or meat from the pan or just plain pure! Also, meat or fish can be put on the vegetables well and cooked together in the oven.
You take:
a casserole dish, baking sheet, roaster or similar
Potatoes, raw, peeled, in bite-sized pieces
Garlic, with me only halved, you can easily remove later, otherwise crushed.
Carrots, zucchini, peppers, tomatoes, onions, fennel, mushrooms or whatever else you like, all in bite-sized pieces.
Everything is drizzled with a little olive oil, seasoned with salt and pepper, possibly chilli to taste. Herbs (rosemary, thyme, etc.) are always good too!
Now everything comes into the oven at 180 ° C. (Circulating air) Ideally, first the vegetables (potatoes, carrots, etc.) and, a little later, the soft vegetables like zucchini, otherwise it will be slightly mushy.
Everything is ready after about 30-40 minutes. When the potatoes are precooked, they go faster.
Tastes delicious and can be varied by different vegetables often.
But the best:
If there is something left over, I warm it up the next day, puree it and mix the tasty vegetable porridge with noodles. My daughter (2 years old) loves this dish, so she does not get enough of the vegetables. This looks not so nice, but it is an absolute recommendation for parents of vegetables-muffles!
