Oven-Roasted Vegetables with Aromatic Marinade

Quick, simple, healthy, for dinner and second! Grilled vegetables are a super side dish for any meat, fish, or chicken. They are also good on their own with a glass of white wine. Vegetables according to this recipe turn out incredibly tasty due to the aromatic marinade!
cook time: 3h
Nora Vaughn
Oven-Roasted Vegetables with Aromatic Marinade

Nutrition Facts (per serving)

54
Calories
15g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Eggplant 1 pc
bell pepper 1 pc
Onion 1 pc
Corn 200 g
Carrot 1 pc
Cherry tomatoes 8 pc
Ground hot pepper to taste
Salt to taste

For the marinade:

Soy sauce 50 ml
Red wine vinegar 1 tsp
Honey 1 tsp
Garlic 2 clove

Recipe instructions

Step 1

Step 1
How to bake grilled vegetables in the oven? Prepare your food. Wash the eggplant and cut off the stem. Cut the rest into rings about 0.5 centimeters thick. If you make the rings thicker, the vegetable may not have time to cook.

Step 2

Step 2
Wash the bell pepper and remove the seeds. Chop as desired, but not very finely. I cut the peppers into long strips diagonally.

Step 3

Step 3
Wash the carrots and peel them with a sharp knife or vegetable peeler. Chop the vegetable into thin slices diagonally.

Step 4

Step 4
Peel the onion and cut into four parts. Since I am a big fan of onions, I will have equal parts of both red and white onions in my dish.

Step 5

Step 5
Remove the leaves from the corn and cut into pieces two to two and a half centimeters wide.

Step 6

Step 6
Prepare the marinade. How to make a marinade? Pour soy sauce into the gravy boat.

Step 7

Step 7
Add red wine vinegar. I really love the specific taste of red vinegar. If you are not an amateur, then feel free to skip this step. Or replace the vinegar with a teaspoon of lemon juice. Either way it will be delicious.

Step 8

Step 8
Add a teaspoon of honey.

Step 9

Step 9
Peel the garlic and grate it on a fine grater. Add to marinade. Mix all ingredients thoroughly.

Step 10

Step 10
Place the chopped vegetables in a plastic bag and pour the marinade over them. Tie the bag and shake well so that the marinade is evenly distributed over the vegetables. Place the vegetables in the refrigerator for at least two hours. I marinated the vegetables overnight. There is no need to marinate the tomatoes; we will bake them right away.

Step 11

Step 11
After this time, place the vegetables on a baking sheet greased with sunflower oil. Place the cherry tomatoes to bake whole. Bake them in an oven preheated to 200 degrees for 20 minutes. Then turn the vegetables over to the other side and bake for another 15 minutes. 5 minutes before the vegetables are ready, turn on the “Grill” mode and, constantly monitoring the condition of the vegetables, bring them to the desired degree of brownness. Serve vegetables immediately after cooking.

Additional rubrics

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