Spanish-style roasted vegetables with garlic sauce
Spanish cuisine · Spain on a Fork · ♥ 1.3K likes · 25.4K views · 7 min video
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Read about zucchini and summer squash in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole medium sized zucchini
- sea salt
Cut the zucchini into half-inch rounds, lay in a single layer on a wire rack over paper towels and salt both sides; leave while prepping the rest so the salt draws out water.
- 1 whole large onion
- 6 whole white mushrooms
- 1 whole red bell pepper
- 2 whole tomatoes
- 1 whole large carrot
- 2 whole medium sized potatoes
Cut the onion into half-inch rounds, halve the mushrooms through the stem, cut the pepper into thick strips, halve the tomatoes, cut the peeled carrot into half-inch pieces and the potatoes, skin on, into smaller bite-sized pieces.
- garlic infused olive oil
Arrange the vegetables in a single layer in a parchment-lined baking pan; drizzle with garlic-infused olive oil and season with sea salt (not the zucchini) and black pepper.
- sea salt
- freshly cracked black pepper
Roast in a preheated oven on bake and broil, 210 C / 410 F, 25 to 30 minutes; without that setting, bake and flip halfway.
- 3 cloves cloves of garlic
- fresh parsley
- sea salt
- 30 ml extra virgin olive oil
For the garlic sauce, pound the garlic, parsley and a pinch of sea salt to a paste in a mortar; stir in the olive oil and set aside.
Pounding the garlic sauce
Test the potatoes and carrots with a toothpick: it should go in easily with a little resistance.
Testing doneness and finishing with the sauce
Drizzle the garlic sauce evenly over the vegetables and return to the oven for a couple of minutes until the garlic is fragrant.