Roasted Vegetables with Sweet Potato and Zucchini

Name: Roasted Vegetables with Sweet Potato and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 600 g sweet potatoes, raw, unpeeled weight; 120 g bell pepper, about 1; 400 g Zucchini, about 2; 100 g red onion, about 1; 2 tbsp olive oil; Salt, pepper, garlic powder

Easy roasted vegetables with sweet potato, zucchini, pepper and red onion. Baked with olive oil at 180°C fan, as a side or a vegetable main.

06.07.2020

My favourite combination for roasted vegetables is sweet potato, zucchini, pepper and red onion. Add olive oil, salt, pepper and a little garlic powder, and that is about it. While the vegetables roast, there is time to make a dip or prepare something to serve alongside.

Roasted Vegetables with Sweet Potato and Zucchini

Cut sweet potatoes smaller than zucchini

Weigh the sweet potatoes before peeling, then cut into roughly 1–1.5 cm cubes. Leave the zucchini pieces a little larger, as they soften faster. Cut the pepper into pieces and the red onion into wedges so everything cooks at about the same time.

Roast at 180°C fan

Toss the vegetables thoroughly with the two tablespoons of olive oil and seasoning. Spread in one layer on a large tray, using a second tray if crowded. Turn after about 15 minutes and check the sweet potato cubes with a fork towards the end.

Serve as a side or with a dip

This makes three vegetable portions. Serve alongside fish, meat or pan-fried cheese, or with a yogurt or quark dip. If adding feta, put it on the tray towards the end of cooking.

Kitchen tip

Pat the vegetables dry before tossing with oil. Zucchini release water during roasting, so leave space between the pieces to help the edges brown.

Easy recipe