Discover the magic of oven-baked vegetables paired with mushrooms with this delicious recipe that combines the rich flavor and health benefits of various vegetables. This recipe is perfect for anyone who wants to enjoy a healthy, easy-to-prepare dish that doesn’t lack flavor. Its simplicity and explosion of flavors are sure to make it a favorite.
Ingredients:
1 eggplant (aubergine), cut into pieces
1 zucchini, cut into pieces
2 peppers (various colors), seeded and cut into pieces
300g mushrooms, sliced
2 onions, peeled and chopped
3 tomatoes, chopped
6 garlic cloves, minced
50ml vegetable oil 50ml
soy sauce
1 tbsp Provencal herbs
1 tbsp sugar
1 tbsp balsamic vinegar
1/2 – 1 tsp salt (adjust to taste)
Fresh parsley, chopped, for garnish
Instructions:
Prepare oven and vegetables:
Preheat your oven to 180 °C (356 °F). This temperature will ensure that the vegetables cook evenly without burning.
In a large bowl, combine the eggplant, zucchini, peppers, mushrooms, onions and tomatoes. Cutting the vegetables into equal-sized pieces will ensure even cooking and a consistent texture.
Make the marinade:
In another bowl, stir together vegetable oil, soy sauce, Provencal herbs, sugar, balsamic vinegar, garlic and salt until the sugar dissolves. This marinade gives the vegetables a rich, savory flavor, while the balsamic vinegar adds a hint of sweetness and acidity.
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