This delicious vegan side dish of grilled herbed vegetables combines the flavors of green beans, red onions and yellow bell peppers for a gluten-free, eggs-free, nuts-free, soy-free and lactose-free treat.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 42 mins – easy
🍽 4 servings – 72 kcal per serving
|
Serving
180g |
Fat
3g |
Sat. fat
0g |
Sodium
158mg |
|
Carbs
9g |
Fibers
2g |
Sugars
1g |
Proteins
1g |
INGREDIENTS
- 1 tbsp olive oil
- 1 clove garlic
- half tsp dried rosemary
- a quarter tsp salt
- 1 cup zucchinis
- 1 cup green beans
- 1 cup red onions
- 1 cup yellow bell peppers
TOOLS
- 1 knife
- 1 bowl
- 1 baking sheet
- 1 heavy foil
- 1 oven
- 1 serving plate
- 1 whisk
- 1 spoon
STEPS
Trim and halve the green beans. Peel and chop the red onions.
Peel and mince the garlic. Slice the zucchinis and dice the yellow bell peppers.
Put the minced garlic, olive oil, dried rosemary, and salt in a bowl and whisk. Then add the halved green beans, zucchini slices, chopped red onions, and diced yellow bell peppers. Mix with a spoon for 2 minutes to get mixed veggies.
Line a baking sheet with heavy foil and spread the mixed veggies on top. Then fold the heavy foil over the mixed veggies.
Preheat the oven to 355°F for 15 minutes.
Place the baking sheet in a hot oven and bake for 25 minutes.
Turn off the heat and remove the baking sheet from the oven. Unfold the heavy foil carefully.
Transfer to a serving plate.
It’s ready to be served !
