- 4
Ingredients
- 1 large onion
- 1/2 lb (225 g) medium or large mushrooms
- 2 large celery stalks
- 1 zucchini
- 1 green bell pepper
- 1 red bell pepper
- 2 garlic cloves
- Dash salt
- Dash black pepper
- 2 tbsp (30 ml) olive oil
Preparation
Step 1
Preheat oven to 400°F. Peel the onion and chop into 1" pieces. Wash mushrooms. Cut very long mushrooms in half. Leave the rest whole.
Wash zucchini and celery, trim and discard the ends and cut the stalks into 1/2 inch slices. Wash the bell peppers, cut them in half, remove and discard the stems and seeds and cut into 1-inch pieces. Peel and finely chop the garlic.
Put all the vegetables and garlic in a roasting pan or ovenproof dish large enough so the vegetables can be spread out in just one layer. Sprinkle with salt, black pepper and oil. Stir the mixture, trying to cover as many pieces as possible with the oil. Bake uncovered for 20 minutes, stirring several times during the baking process. The vegetables will soften but hold their shape, and some may begin to brown. If you're done, try a piece of onion or bell pepper. Don't overcook or the vegetables will be mushy. Serve immediately. The vegetables are also good at room temperature or chilled.