-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Creole-Spiced Roasted Vegetables recipe offers a delightful twist on typical roasted vegetables, bringing a vibrant blend of flavors and colors to your plate. Each vegetable is carefully chosen for its ability to absorb and complement the rich, spicy, and slightly smoky Creole seasoning. The process involves marinating the vegetables in a homemade Creole spice mix, combined with high-quality olive oil, to ensure every bite is packed with flavor. Served hot or at room temperature, this dish is not just a side—it can stand proudly as the centerpiece of a vegan feast. The recipe is rooted in the Creole cooking traditions known for their complex flavors and speaks to the heart of vegan culinary artistry by focusing on the natural, robust tastes of the vegetables themselves. Perfect for any season, this dish is a celebration of color, taste, and aroma that promises to be a memorable part of any meal.
Ingredients
- 1 large red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tbsp homemade Creole seasoning
- Salt to taste
Steps:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the broccoli, red bell pepper, yellow squash, zucchini, olive oil, Creole seasoning, and salt; toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25 minutes or until the vegetables are tender and starting to caramelize on the edges, stirring halfway through the cooking time.
- Serve hot as a delightful side dish or a main course for a vegan meal.
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