... How To Grill Vegetables Without Oil | Dance of Stoves

How To Grill Vegetables Without Oil

How to Roast Vegetables Without Oil
These roasted vegetables are delicious, they are very juicy and have no oil, so they are ideal if you are on a diet or want to avoid fat.

Our dishes must be full of colour and life, each vegetable has different properties and nutrients, so I try to vary a lot. 

Also Read: Roasted Carrots Without Oil

When I like something a lot, I don't mind eating it every day, but if we vary our diet, it is more difficult to get bored, and it is also nice to try new dishes.

How to Roast Vegetables Without Oil
To make this recipe, you can use any vegetable. 

However, this is one of my favourite combinations because of its flavour, colour, and full of antioxidants and beneficial nutrients for our body.

Also Read: Oatmeal Raisin Cookies

How to Roast Vegetables Without Oil
The recipe is straightforward; you have to place all the chopped vegetables on a tray by colours forming a rainbow or mixed, you choose. 

Top with thyme (or any other spice or dried herb) and balsamic vinegar to taste. 

Also Read: Healthy Vegan Breakfasts

Bake your vegetables and voila.

How to Roast Vegetables Without Oil
It is the perfect garnish; you can also eat them as a main dish or mix them with brown rice and add a little soy sauce or tamari on top.

Also Read: Falafel Waffles Recipe

How to Roast Vegetables Without Oil
HAVE YOU MADE THIS RECIPE?

If you dare to roast vegetables without using oil following our recipe, leave a comment or share a photo with us with the hashtag #DanceofStoves on Instagram or your favourite social network.

Also Read: Vegan And Gluten-Free Potato Waffles

How to Roast Vegetables Without Oil
How to Roast Vegetables Without Oil

How to Roast Vegetables Without Oil
How to roast vegetables without oil. This recipe is straightforward, light, rich and nutritious, it is ready in about 30 minutes, and you can use your favourite vegetables.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 25 mins
  • Total: 30 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Salty
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 250 g red pepper (1 2/3 cup)
  • 250 g carrot (2 cups)
  • 200 g yellow bell pepper (1 1/3 cup)
  • 250g zucchini (1 2/3 cup)
  • 100 g of broccoli (1 cup)
  • 200 g of red onion (1 cup)
  • One tablespoon dried thyme
  • Modena vinegar to taste

Ingredients SCALE (2x)

  • 500 g red bell pepper (3 1/3 cup)
  • 500 g carrot (4 cups)
  • 400 g yellow bell pepper (2 2/3 cup)
  • 500 g zucchini (3 1/3 cup)
  • 200 g of broccoli (2 cups)
  • 400 g of red onion (2 cups)
  • Two tablespoons dried thyme
  • Modena vinegar to taste

Ingredients SCALE (3x)

  • 750 g red pepper (5 cups)
  • 750 g carrot (6 cups)
  • 600 g yellow bell pepper (4 cups)
  • 750 g zucchini (5 cups)
  • 300 g of broccoli (3 cups)
  • 600 g red onion (3 cups)
  • Three tablespoons dried thyme
  • Modena vinegar to taste

Instructions

  1. Preheat the oven to 200ºC or 390ºF.
  2. Chop the vegetables and arrange them in colour in a rainbow on a baking sheet. If you don't want to complicate your life, you can mix them up.
  3. Top with the thyme and vinegar and bake for about 25 minutes or until done.

Post a Comment

0 Comments

–>