Vegetable bake with garlic dressing
This Vegetable Bake with Garlic Dressing features roasted zucchini, pumpkin, red pepper, and onion, all enhanced by a flavorful garlic dressing. It's an easy, vibrant dish perfect for a healthy meal or a side.
Cook time 40 min
Prep time 15 min
Ingredients:
2 zucchini3 cups pumpkin
1 red pepper
1 onion
2 tbsp olive oil
1.50 cups cherry tomatoes
2 garlic cloves
1 tbsp vinegar
1/2 cup basil leaves
Welcome to this simple yet delicious recipe for a Vegetable Bake with Garlic Dressing. This dish is perfect for a healthy weeknight dinner or a delightful side dish for any occasion. Packed with a variety of colorful vegetables and a flavorful roasted garlic dressing, it's sure to be a hit with everyone.
Instructions:
Preheat your oven to 200°C (400°F).
- Zucchini: Wash and slice the zucchinis into half-moons or rounds, about 1 cm thick.
- Pumpkin: Peel and cut the pumpkin into bite-sized cubes.
- Red Pepper: Remove the seeds and cut the red pepper into strips or bite-sized pieces.
- Onion: Peel and slice the onion into wedges.
3. Assemble Tray Bake:
- In a large baking tray, combine the zucchini, pumpkin, red pepper, and onion.
- Drizzle 1.5 tablespoons of olive oil over the vegetables, seasoning with salt and pepper to taste.
- Toss the vegetables to ensure they are evenly coated with olive oil.
- Place the tray in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Halfway through roasting, add the cherry tomatoes to the tray and toss everything again.
- While the vegetables are roasting, peel and finely chop the garlic cloves.
- In a small bowl, combine the chopped garlic with 0.5 tablespoons of olive oil and 1 tablespoon of vinegar.
- Whisk the mixture until well combined.
6. Combine and Garnish:
- Once the vegetables are done roasting, remove the tray from the oven.
- Drizzle the roasted garlic dressing over the hot vegetables and gently toss to combine.
- Scatter the fresh basil leaves over the top as a garnish.
- Serve the vegetable bake warm as a main dish or a hearty side.
And there you have it! A delicious Vegetable Bake with Garlic Dressing that's both healthy and satisfying. The combination of roasted vegetables and the zesty garlic dressing makes for a deliciously flavorful meal. Enjoy this easy-to-make recipe with your family and friends!
Vegetable bake with garlic dressing FAQ:
The vegetable bake should be roasted in a preheated oven at 200°C (400°F) for 25-30 minutes, or until the vegetables are tender and lightly browned.
The vegetables are done when they are tender and have a slight caramelization or browning on the edges. You can check by piercing them with a fork; they should feel soft.
Yes, you can substitute with other vegetables like carrots, sweet potatoes, or bell peppers, depending on your preference. Just ensure similar cooking times for optimal doneness.
Store leftover vegetable bake in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
If fresh basil isn't available, you can substitute with dried basil or other fresh herbs like parsley or cilantro, though the flavor profile will vary slightly.
Cooking Tips:
- Cut the vegetables into similar-sized pieces to ensure even roasting.
- Feel free to add other seasonal vegetables like carrots, potatoes, or Brussels sprouts.
- For an extra kick, sprinkle some red pepper flakes over the vegetables before roasting.
- For a more robust flavor, marinate the vegetables in the olive oil and vinegar mixture for 15-20 minutes before baking.
- Make sure to toss the vegetables halfway through the roasting time to ensure even cooking.
Nutrition Facts
4 ServingsCalories 80kcal
Protein 3.36g
Carbohydrates 16g
Fiber 3.49g
Sugar 10g
Fat 7g
More recipes
Tomato, cucumber and red pepper salad
A refreshing tomato, cucumber, and red pepper salad.
05 May 2026Garlic-infused spinach with olive oil
Quick garlic-infused spinach with olive oil, perfect as a side dish.
05 May 2026Sauteed zucchini ribbons with lemon, garlic and pepper
Quick sautéed zucchini ribbons with lemon and garlic.
05 May 2026Spinach salad with crisp prosciutto
A vibrant spinach salad topped with roasted peppers and crispy prosciutto.
05 May 2026Warm potato and prosciutto salad
A warm salad of potatoes, prosciutto, and zesty dressing.
05 May 2026Chicken and chickpea tabouli salad
A refreshing chicken and chickpea tabouli salad with bulgur and herbs.
05 May 2026Baked pumpkin, spinach and pine nut torte
Deliciously creamy baked torte with pumpkin and spinach.
05 May 2026