Summer roast vegetables

Summer roast vegetables

Total: 1 hr | Active: 15 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 197 kcal
, Fat: 14 g
, Carbohydrate: 11 g
, Protein: 3 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 aubergine, cut into slices approx. 1 cm thick
1 courgette X
2 yellow peppers, cut lengthways into six pieces
250 g vine-ripened cherry tomatoes
2 garlic cloves, squeezed
½ bunch thyme
2 tbsp olive oil
1 tsp salt
a little pepper

Herb dressing

2 tbsp white balsamic vinegar
3 tbsp olive oil
1 tbsp water
½ bunch basil, finely chopped
salt and pepper to taste
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How it's done

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Mix the vegetables, garlic, thyme and oil in a bowl, season, spread on a baking tray lined with baking paper.

, cut diagonally into approx. 1 cm slices

To roast

Approx. 45 mins. in the centre of an oven preheated to 200° C. Remove from the oven, press the garlic out of its skin, place in a bowl and mash finely with a fork. Remove the thyme leaves from the stem and add to the garlic.

Herb dressing

Add the vinegar, oil, water and basil to the garlic, mix and season. Plate up the roast vegetables and drizzle with the herb dressing.

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