Roasting vegetables brings out their natural sweetness and creates a wonderful caramelized flavor, while still maintaining their vibrant colors and textures. This recipe offers a simple yet flavorful marinade with fresh herbs, olive oil, mustard, and paprika that perfectly complements a variety of vegetables.
Ingredients:
- 1 tablespoon mustard
- Juice of half a lemon
- 1 teaspoon yellow sugar
- 1 cup olive oil
- 2 garlic cloves
- 1 ½ teaspoons paprika (sweet or smoked)
- Fresh herbs (a handful, roughly): rosemary, basil, thyme, parsley, chives
- Salt and pepper, to taste
Vegetables:
- 1 large potato, sliced into ½-inch thick rounds, blanched in salted water
- 1 cooked beet, sliced into ½-inch thick rounds
- 1 large carrot, sliced into 1-inch long sticks (about ½-inch thick)
- 1 eggplant, sliced lengthwise into ¼-inch thick slices
- 2 zucchinis, sliced lengthwise into ¼-inch thick slices
- 1 tomato, halved
- 3 asparagus stalks
- 1 bell pepper, cut into quarters
Preparation:
- Preheat your oven to 425°F (220°C). Prepare the vegetables you’ve chosen. You don’t need to use all of the vegetables listed—pick a combination that you prefer.
- Using an immersion blender, blend the marinade ingredients: olive oil, fresh herbs, paprika, garlic, mustard, lemon juice, yellow sugar, salt, and pepper.
- Place all of the vegetables in a large bowl and pour the marinade over them. This amount of marinade will be enough for about 2 pounds (1 kg) of vegetables. If you’re preparing more vegetables, adjust the marinade quantities accordingly. Toss everything to coat the vegetables evenly with the marinade.
- Arrange the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes. The vegetables should be golden, firm, and slightly crispy.
Note: Roasted vegetables are one of the most popular dishes to prepare, and there’s no right or wrong way to make them—everyone has their own version. This versatility is what makes this dish so great, as it pairs well with almost anything.
The next day, you can serve the leftover vegetables cold, refreshed with some remaining marinade, or toss them into a salad.
