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Oven vegetables with potatoes fast and easy vegetarian
Before I discovered this recipe for oven vegetables with potatoes, I often had difficulty preparing a tasty and at the same time healthy dish. Since I made this recipe for the first time, it has become a permanent fixture in my kitchen. The combination of roasted vegetables and crispy potatoes is simply irresistible and I look forward to preparing it every time.
Ingredients
- 500 g Mixed vegetables (carrots, peppers zucchini eggplant)
- 500 g Potatoes
- 3 Tablespoon olive oil
- salt and pepper to taste
- 2 TL Mixed herbs (thyme, rosemary oregano)
- 3 chopped cloves of garlic
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Directions
To prepare the oven vegetables with potatoes recipe preheat your oven to 200 degrees. This will ensure that the potatoes and vegetables can cook evenly and become crispy on the outside.
While the oven is preheating, clean the vegetables and potatoes and cut them into bite-sized pieces. I find it tastes best to have a mix of smaller and larger pieces, as this allows for different textures and flavors.
Place the cut vegetables and potatoes in a large bowl. Add the olive oil, salt, pepper and herbs and mix well. I love the combination of thyme, rosemary and oregano, but you can also use other herbs that you like.
Once the oven is heated, place the vegetables and potatoes on a baking sheet and sprinkle the chopped garlic on top. Make sure everything is evenly distributed and does not form piles so that the vegetables and potatoes get nice and crispy.
Bake the oven vegetables and potatoes in the oven for about 40-45 minutes until golden brown and crispy. Do not forget to turn the pan a few times so that everything cooks evenly.
Remove the vegetarian oven vegetables with the potatoes from the oven and let them cool briefly before serving. Enjoy your meal! Fits as a side dish or vegetarian main meal.
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