Roasted Vegetables

Name: Roasted Vegetables
Prep time: 5 s
Cook time: 20 s
Total time: 20 s
Yield: 6
Cuisine: Global
Ingredients: 1 Medium Eggplant peeled and diced; 2 Mediums red bell pepper cut into quarters; 2 Mediums Zucchini cut into cubes; 1 Medium Onions finely chopped; 3 Cloves Garlic finely chopped; 3 tablespoons Olive oil; 2 cubes MAGGI® Organic Vegetable Bouillon

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Easy

•

20 Min

Ingredients

6 Servings

Eggplants, cut into slices

1 Medium

Red Bell Pepper, chopped

2 Mediums

zucchinis

2 Mediums

Onions, finely chopped

1 Medium

Garlic, finely chopped

3 Cloves

Olive oil

3 tbsp

MAGGI® Organic Vegetable Bouillon

2 cubes

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

9.82 g

Energy

110.83 kcal

Fats

7.62 g

Protein

1.96 g

Nutrition Table Footer

Recipe steps

1 min

Recipe steps

1 min

Step 1

In a large bowl, mix all the vegetable together, melt MAGGI® Organic Vegetable Bouillon in olive oil and drizzle over and mix to coat all the vegetable.

Recipe steps

1 min

Step 2

Gently transfer the vegetables on to a lined oven tray and spread evenly.

Recipe steps

1 min

Step 3

Roast in a preheated oven at 200°C for 20 mins until vegetables are tender. Remove from oven and serve warm or cold.

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Roasted Vegetables

Ingredients

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Roasted Vegetables

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