Roasted vegetables can be a delicious dish if done right. It can be both a taste-infused side dish and a main course. But with so many vegetable options, it’s not always clear which are the best vegetables to choose.
Here is a winning combination of vegetables and how to roast them.
Peppers
First, you’re going to need peppers. These can be red, green or yellow depending on your color scheme. Given the combination we’re going for today, red peppers or yellow peppers are probably the best option.
Garlic
The best way to roast garlic is to roast the whole clove. A perfectly roasted garlic clove should be browned on the outside and slightly juicy on the inside. This offsets the freshness of the pepper.
Red Onion
You want your red onion cut into large slices so it can be chargrilled on the outside but retain moisture on the inside. This will hold lots of flavor and combine deliciously with the peppers and garlic.
Zucchini
Cut your zucchinis into fairly thick slices so that they can stay juicy and succulent. The green of the zucchini contrasts nicely with the red of the onion, white of the garlic and the red or yellow of the peppers.
