Oven-Roasted Vegetables

All vegetables are washed, cleaned and ready for cutting.

I cut the mushrooms first, quarters.

Cut the pepper into thicker slices.

Onions as well.

The beans are cut into 2-3, to be about the length of a finger.

Cut the celery into thinner sticks.

Bleach as well.

Likewise, carrots - I recommend you to be mandatory in this recipe - are my favorites, caramelized, flavored ....

Put all the vegetables in a tray, preferably Teflon (they will not stick to the tray, otherwise grease the tray with oil).

Also choose a larger tray, so that the vegetables are as thin as possible - to bake, not to boil.

Sprinkle with parsley and pepper, add the oil - mix well and put the tray in the oven at about 200 degrees - medium to high temperature.

If you have an oven with a fan, I recommend letting it go, it will be done much faster.

Every 15 minutes or so, remove the tray and gently stir or shake the tray - mix the vegetables a little and bake on all sides.

And when they are ready, you taste them all - it would be the problem with the yellow bean - it becomes a little slower.

Sprinkle salt to taste and mix gently.

You can serve them hot and cold - they are delicious anyway, I really recommend it.

Good appetite!