Free: 7 Simple, Delicious Nutritionally-Balanced Recipes

For dinner, I made a massive mound of oven-roasted vegetables. This mountain fed us for dinner, then lunch, and then dinner again! We got a little carried away at the vegetable market I guess...

Oven-Roasted Vegetables Recipe

The hostel we're staying in right now (Hairy Lemon in Saranda, Albania) is the first encounter we've had on our travels with an oven! This is pretty exciting for us, so we're taking advantage tonight.

When we bought all these vegetables, plus fruit, the lady at the stand was trying to talk to me. I have no idea what she was trying to say, but it involved a lot of patting of my arm and of her chest. I think she was happy for me for all the fresh vegetables I was going to eat!

Phil took the oven opportunity to make a very simplified version of our protein bars, since he's been carrying our protein powder around with him for a month.

Prep time: 20 minutes
Cook Time: 40 minutes
Time from start to eating: 60 minutes
Makes 6 servings

Oven-Roasted Vegetables Recipe Ingredients

  • 4 potatoes, scrubbed and cubed
  • 4 beets, peeled and cubed
  • 2 onions, quartered
  • 3 zucchini, sliced
  • 2 eggplant, sliced
  • 1 Tbsp olive oil
  • pinch salt
  • 1-2 Tbsp Italian Herb Mix

Oven-Roasted Vegetables Recipe Directions

  1. Put all of your vegetables in a large baking dish (or bowl if you don't have room to stir). Drizzle with the oil first, and rub around all of the vegetables with your hands. Next, sprinkle some salt and mix in with your hands. Add the dried herb mix, pinching with your fingers to release their flavors. Stir this through the vegetables, and put them in the oven at around 300-350 degrees F.
  2. Take the vegetables out of the oven every 15 minutes, to stir so that the ones on top don't dry out. The dish is cooked when the potatoes and beets are soft. I hope you make use of your mountain of vegetables with this oven-roasted vegetables recipe, and that you have fun with some other healthy vegan recipes.

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