Leftover Roasted Vegetables
If you have some leftover vegetables, why not try roasting them? This Leftover Roasted Vegetable is a quick, healthy veggie dish that's super easy to make!
Servings: 4 servings
- ¼ Kabocha 370g
- 1 Carrot 150g
- 1 Onion 200g
- 5 Shiitake mushrooms 100g
- 1 tablespoon Olive Oil
- ⅓ teaspoon Salt
Preheat an oven: 200C/392F.
Cut vegetables: Cut them into bite-size pieces and put them in a bowl.
Toss: Add olive oil, salt to the bowl and toss.
Place on a tray: Place a silicone baking mat (or a cooking sheet) on an oven tray and place the vegetables to fill the tray.
Bake: Bake for 20 minutes at preheated 200C/392F.
- Equipment: Silicone baking mat
- Substitute: You can use any vegetables except leafy vegetables. See the Variation section.
- Using a silicone mat is the best way to cook vegetables properly because the bottom of your veggies will be cooked throughly.
Serving: 1serving | Calories: 158kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3.8g | Sodium: 224mg | Sugar: 46g