Fijian-style Roasted Vegetables
Fijian-style Roasted Vegetables are a delicious and healthy dish that showcases the vibrant flavors of the Pacific islands. This recipe combines a variety of colorful vegetables with aromatic spices to create a flavorful and satisfying side dish or main course.
Ingredients
- 2 sweet potatoes, peeled and cubed
- 2 zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes, zucchinis, bell peppers, and red onion with olive oil, garlic, cumin, coriander, paprika, salt, and pepper until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Baking sheet Large bowl
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Fijian-style Roasted Vegetables as a side dish with grilled fish or chicken, or as a main course with a side of rice or quinoa.
Tips & tricks
For added flavor, sprinkle the roasted vegetables with fresh chopped herbs such as cilantro or parsley before serving.
Cost
$10