Side Dishes

Oven-Roasted Vegetables with Parmesan Crumb

Name: Oven-Roasted Vegetables with Parmesan Crumb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Potato; 20 g Sweet potato; 2 g Olive oil; 15 g Red bell pepper; 12 g Carrot; a pinch Ground black pepper; a pinch Salt; 12 g Red onion; 25 g Tomato; 12 g Zucchini; 2 g Parmesan cheese; 5 g Breadcrumbs; a little Basil

토마토 야채 오븐구이

Diced potato, sweet potato, red pepper, carrot, tomato, zucchini and red onion rings drizzled with olive oil, topped with a Parmesan breadcrumb crust and roasted. Add any other vegetables you have on hand.

📝 Step-by-Step Instructions

Cut the onion into rings and dice the other vegetables into 0.5 cm cubes.

Oven-Roasted Vegetables with Parmesan Crumb — step 1

Sprinkle lightly with salt and mix.

Oven-Roasted Vegetables with Parmesan Crumb — step 2

Arrange the vegetables in an oven dish, drizzle with olive oil and season with salt and pepper.

Oven-Roasted Vegetables with Parmesan Crumb — step 3

Mix the Parmesan and breadcrumbs.

Oven-Roasted Vegetables with Parmesan Crumb — step 4

Sprinkle the crumb over the vegetables.

Oven-Roasted Vegetables with Parmesan Crumb — step 5

Roast in an oven preheated to 180°C until golden, and garnish with basil.

Oven-Roasted Vegetables with Parmesan Crumb — step 6

📊 Nutrition Facts (per serving)

103Calories (kcal)

17.4 gCarbs

3.1 gProtein

2.8 gFat

67 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.