Provence Roasted Vegetables

Overview

I haven’t posted recipes for a long time and I saw that the event is coming again. Although it’s just a denominator, because I promised to post the recipes, I will definitely post them, even though people with advanced procrastination will definitely upload them at the last time, hahahaha! I got up early for a while, but I couldn't sleep because I had something on my mind. I played on my phone for a while and waited for my mother to leave the kitchen. Then I started to work. I played on Weibo and posted something original. Now, I learned the Provence grilled vegetables and mixed vegetables from the teacher, but it was just an imitation. The container is a bit small. It can be steamed or boiled without taking too long. Shredded cheese can also be sprinkled on the top, but to avoid fat, it is not used. Anyone who is familiar with me knows that I am very fond of using the oven. I rarely cook it once, and since I have an air fryer, I rarely touch it, so I’ll take advantage of this event to start! There is nothing special about it. It is vegetarian, so there is no meat. The teacher introduced it because of the weekly group milk vegetarian day. Of course, I can also imitate it. I can do whatever I want. I just throw the tofu skins into the inside. Remember not to pierce the toothpicks. Two and four pieces of tofu skins are enough (don’t ask me why, because I cut the toothpicks hiahiahia~)

Tags

• hot dishes
• home cooking
• oven dishes
• creative dishes
• barbeque ingredients
• curry paste
• doupi
• zucchini
• carrot

Ingredients

Steps

1. 1 Peel and slice the vegetables you need, and cut them according to the size you want. In order to enhance the flavor, you can slice them slightly thinner. In addition to zucchini and carrots, you can also add eggplant, potatoes, sweet potatoes, etc. (anything that can be sliced can be used. The main thing is that it doesn’t produce water. I only have one eggplant at home and I don’t want to waste it for the braised eggplant for taking pictures at noon)

   

2. 2 Mix the barbecue ingredients according to a certain proportion (read the instructions yourself. If you don't have the barbecue ingredients, you can adjust it with salt, soy sauce, and cumin powder). After mixing, add the vegetables and marinate. Of course, it's okay to prepare it a night in advance and put it in the refrigerator. We are lazy babies, so you know

   

3. 3 The tofu skin was frozen and I took it out to defrost last night. I didn’t cut it properly when I found that there was so little. Just cut it a few times and spread it with whatever sauce suits your taste. Doubanjiang (the kind from the Northeast) is also OK, but I personally don’t think it tastes good here. You can use it when roasting it alone. You can also use hot sauce. I used curry sauce here (ps. No trans fatty acids. I can’t remember the brand. I bought it from the teacher group who followed the trend on Double Eleven. I like it very much)

   

4. 4 In the previous step, the tofu skin is rolled. Roll it up casually. Chinese oven dishes are not very particular, and then fix it with toothpicks (actually, you don’t need to do it. I almost ate the toothpick after baking. 2333, because the bean skin is very crisp after baking and there is no need to fix it. I am just afraid that the zucchini will become watery and the soft bean skin will look ugly)

   

5. 5 After that, it’s easy. Just put the pickled vegetables in order. The container is relatively small, so I use less. Just change the quantity according to how much you can eat. Finally, pour a little bit of juice on top to avoid losing the taste;

   

6. 6 Throw it in the oven and wait for about 10 minutes until the temperature reaches 150 degrees. At this time, you can do other things;

   

7. 7 The Provence grilled mixed vegetables is done! Wow, wow, wow~