Oven-Roasted Vegetables
It is a simple food, it can be served as such or garnish - the vegetables cook very well and penetrate with the flavors, the cutting method is just as important - to be a correct appearance and texture after baking.
I recommend respecting these vegetables - because others have different cooking times and textures, you may not get it.
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!
