Smart Oven Roasted Vegetables
Colorful roasted vegetables with herbs and olive oil, perfectly cooked in a smart oven.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, cubed
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Nutrition Facts
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Instructions
Preheat your smart oven to 400°F (200°C) on the roast setting.
Wash and prepare all vegetables. Slice the bell peppers, zucchini, and red onion. Cube the eggplant. Leave cherry tomatoes whole.
In a large bowl, combine all vegetables. Drizzle with olive oil and sprinkle with salt, black pepper, thyme, and rosemary. Toss well to coat evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Place the baking sheet in the preheated smart oven. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
Remove from oven and let cool for 2-3 minutes before serving. Adjust seasoning if needed.
Chef's Tips
- Smart Oven Tip: Use the convection setting if available for more even cooking.
- Vegetable Variations: Feel free to substitute with your favorite vegetables like carrots, broccoli, or sweet potatoes.
- Even Cooking: Cut vegetables into similar sizes for uniform roasting.
- Herb Options: Fresh herbs can be used instead of dried for more vibrant flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven or enjoy cold in salads.
