Delicious, light, and healthy, oven-roasted vegetables are a tasty and quick side dish, ready to bake in just 5 minutes. Perfect for accompanying meat and fish dishes, they also make a great colorful vegetarian main course. You can use potatoes, carrots, zucchini, broccoli, squash, fennel, onions, and many others, varying the vegetables each time. Roasting makes them crispy, and thanks to the spices and herbs, very flavorful. A light dish, ideal for those following a low-calorie diet, it can be prepared in advance, as it's also great cold. The process is simple: slice all the vegetables to the same thickness (except for the broccoli), arrange them on a baking sheet lined with parchment paper without overcrowding (leaving a little space between slices), and season with oil, salt, and spices. Then bake at 400°F (200°C) for about 50 minutes. I usually use herbs, but this time I chose only spices: panca chili gives the dish a slight smoky flavor, and cinnamon adds a pleasant aroma.
I love eating vegetables, especially in the evening—they should never be missing. Vegetables like cabbage, potatoes, and squash are rich in vitamins and minerals, containing important nutrients that our bodies absorb better when cooked.