Ovenroasted Mediterranean Veggies With Tomatoes
rafael
People: 1
35 min

Ingredients

0.25
Broccoli
0.75
Carrot
45 grams
Cashews
3 tsp
Cumin
2 Clove
Garlic
1 tbsp
Lemon
35 grams
Mushrooms
2 tbsp
Olive Oil
0.5
Onion
50 grams
Potatoes
0.5
Tomatoes
0.25
Zucchini

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Prep

  1. Peel and cut your carrot, onion and potatoes so that they all have a similar size and shape.
  2. Wash and cut your broccoli, Mushrooms, tomatoes and zucchini so that they all are a similar size.
  3. Finely chop your garlic.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Carrot, Garlic, Mushrooms, Onion, Potatoes, Tomatoes and Zucchini, cumin evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 10 minutes.Finally, add Broccoli and roast for another 20 minutes.
  2. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix broccoli, carrot, Mushrooms, onion, potatoes, tomatoes and zucchini together in a bowl.
  2. Mix lemon together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Cashews on top.