The Best Roasted Vegetables EVER | Spanish Verduras al Horno Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

zucchini

💰Cheaper: yellow squash

Yellow squash is often less expensive and has a similar texture.

bell peppers

💰Cheaper: frozen bell peppers

Frozen peppers are often cheaper and just as nutritious.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are a cost-effective alternative with a longer shelf life.

Cut the zucchini into rounds that are half an inch thick (about 1.25 cm).

Place the zucchini slices on a wire rack with paper towels underneath in a single layer and season with sea salt on both sides.

Let the zucchini sit to extract water and keep its firm texture.

Cut the onion into rounds that are half an inch thick (about 1.25 cm).

Cut the white mushrooms in half through the stem.

Cut the red bell pepper into thick strips.

Cut the tomatoes in half.

Cut the peeled carrot into pieces that are half an inch thick (about 1.25 cm).

Cut the medium potatoes into smaller bite-sized pieces, leaving the skins on for flavor and nutrition.

Pat the zucchini slices dry with paper towels to remove excess water.

Add all the vegetables into a baking pan lined with parchment paper in a single layer.

Drizzle the vegetables with garlic infused olive oil and season with sea salt (except for zucchini) and freshly cracked black pepper.

Preheat the oven to 410°F (210°C) using the bake + broil option.

Bake the vegetables in the preheated oven for 25 to 30 minutes, flipping them halfway through for even roasting.

In the meantime, prepare the garlic sauce by adding 3 chopped cloves of garlic and a small handful of parsley into a mortar with a pinch of sea salt and pound until it forms a paste.

Add 2 tablespoons (30 ml) of extra virgin olive oil to the garlic paste and mix.

After 25 to 30 minutes, check the vegetables for doneness by piercing the potatoes and carrots with a toothpick; they should be tender with a little resistance.

Remove the vegetables from the oven and drizzle them with the garlic sauce, spreading it evenly.

Return the vegetables to the oven for a couple of minutes to allow the garlic sauce to incorporate and become fragrant.

Remove the vegetables from the oven and serve directly from the baking pan, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary