Electric Oven
Roasted Vegetables Medley
Colorful mix of bell peppers, zucchini, and cherry tomatoes roasted to perfection with herbs and olive oil. The Culivaro electric oven's even heat distribution caramelizes every edge for restaurant-quality results.
Ingredients
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 2 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil for garnish
Instructions
- Preheat the oven: Set your Culivaro electric oven to 425°F and line a baking sheet with parchment paper.
- Prep the vegetables: Cut all vegetables into similar-sized pieces so they roast evenly.
- Season: In a large bowl, toss the vegetables with olive oil, garlic, oregano, thyme, salt, and pepper until well coated.
- Roast: Spread in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway, until tender and caramelized at the edges.
- Finish and serve: Toss with fresh basil and serve hot as a side dish, over grains, or blended into a rustic soup.
Pro tip: Don't overcrowd the pan — vegetables need space to brown instead of steam. If they release too much water, roast at a higher heat for the last 5 minutes.
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