Ingredients
4 small zucchini
4 bell peppers
1 cauliflower
1 broccoli
Salt
Olive oil
180 g cream cheese
Pepper, Italian herbs, salt
80 g mozzarella
2 cloves of garlic
3 tomatoes
Cooking Process
Cutting and Preparing the Vegetables
Start by cutting the zucchini, bell peppers, cauliflower, and broccoli into bite-sized pieces. Place them in a baking dish and drizzle with olive oil. Sprinkle with salt to taste.
Roasting in the Oven
Preheat your oven to 200°C (400°F). Once heated, pop the baking dish into the oven and roast the vegetables for 20 minutes.
Dressing Preparation
While the veggies are roasting, prepare the dressing. Grate the tomatoes using a coarse grater or blend them in a blender. Grate the mozzarella cheese and mix it with the tomatoes, cream cheese, minced garlic, Italian herbs, salt, and pepper.
Baking and Flavor Fusion
After 20 minutes, remove the baking dish from the oven. Spread the prepared dressing evenly over the roasted vegetables. Return the dish to the oven and bake for an additional 20 minutes, allowing the flavors to meld together beautifully.
Serving Suggestions
Once the vegetables are golden brown and the cheese is melted and bubbly, remove them from the oven. Serve hot, garnished with fresh herbs for an extra burst of flavor.
Benefits of Roasting Vegetables
Roasting vegetables isn’t just delicious—it’s also incredibly nutritious. Unlike frying, which can strip away nutrients, roasting preserves the vitamins and minerals in the veggies, making them a wholesome addition to any meal.
Why Roasted Vegetables are Healthy?
Roasted vegetables are packed with fiber, antioxidants, and essential nutrients, promoting overall health and well-being. Plus, they’re low in calories and fat, making them a great option for weight management.
Conclusion
In conclusion, roasted vegetables are a game-changer for anyone looking to simplify their cooking routine without sacrificing flavor. With just a few simple ingredients and a hot oven, you can create a mouthwatering dish that will impress even the pickiest eaters.
