Oven Baked Vegetables


I didn’t have a backyard to dig a fire pit to cook my vegetables so I baked them in our oven instead.

Vedure Al Forno

All vegetables used were organic from GoOrganicNYC. We used za’atar, a mix of ground thyme, oregano, marjoram, toasted sesame seeds, and sumac. You can use any herb mix that you like.

8 carrots
4 celery stalks, quartered
1 lb green beans
2 sweet potatoes
2 yukon gold potatoes
1 large white onion
1 large red onion
1 eggplant
1/4 cup za’atar
1/4 cup white or red wine or water
3 Tablespoons olive oil (optional)
3 Tablespoons Balsamic vinegar

Preheat oven to 375oF.

Wash and scrub the vegetables. Trim the ends of green beans. Scrub the carrots, do not peel, trim the ends. Rinse the celery and cut into quarters. Scrub the potatoes, do not peel and leave them whole. Wash and trim the green from the eggplant. Peel the onions and cut into quarters. Pat the vegetables dry with a clean towel and arrange in the bottom of a large roasting pan or oven proof dish. Pour on the olive oil, wine/water, balsamic vinegar and spice mix and toss the vegetables until coated. Cover with a sheet of oven proof parchment paper and then cover the with foil. Bake for 40 minutes. Remove from oven. Remove the cover. Turn the vegetables. Recover and bake an additional 20 minutes. Remove the cover. Bake an additional 10 minutes.

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