oven-baked vegetables

Ingredients for 2 servings:

• 1 small zucchini
• 1 medium-sized bell pepper(s)
• 2 m.-sized potatoes
• 1 m.-sized carrot(s)
• 1 small eggplant(s)
• 250 g mushrooms
• 2 cloves garlic if needed
• 1 m.-sized onion(s)
• 2 sprigs rosemary
• 2 sprigs of thyme
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

low-calorie oven-baked vegetables

First, I’d like to say that when it comes to choosing vegetables, your imagination is the limit. You can combine whatever you like, depending on your taste. The ingredients listed above are just an example of how I first tried it out. Wash the vegetables and peel them as desired. Cut firm vegetables, such as potatoes or carrots, into smaller cubes (approx. 1.5 cm x 1.5 cm) or slices. Cut softer vegetables into slightly larger pieces. Once all the vegetables have been washed and chopped, toss them with a little oil (approx. 2-3 tablespoons, depending on the amount) and season with salt and a little pepper. I always use coarse salt and freshly ground pepper. Mix everything together well. Line a baking sheet generously with aluminum foil, leaving about 15 cm to 20 cm of excess at the ends. Place the seasoned vegetables on the aluminum foil. Peel 2-3 cloves of garlic, depending on your taste, and add them to the vegetables. Add the herb sprigs to the vegetables as well. Now join the ends of the aluminum foil together to form a sealed package. Be sure to leave some air space. Cook the whole thing in a preheated oven at approximately 170°C. Depending on the vegetables, this will take approximately 30-40 minutes. Tip: If you like, you can add seasoned fish fillets, meatballs, or chicken breast to the vegetables and cook them along with the vegetables. Super delicious, low in calories, and easy.