Ofengemüse ist eine köstliche und gesunde Möglichkeit, Gemüse zuzubereiten. Das Ofengemüse Rezept von EDEKA vereint saftige Möhren, köstliche Kartoffeln und cremige Avocado zu einem Geschmackserlebnis der besonderen Art. Das Gemüse wird im Ofen gebacken und mit einem leckeren Hummus serviert. Dieses Gericht ist nicht nur einfach zuzubereiten, sondern auch perfekt für eine gesunde Mahlzeit für die ganze Familie.

Ofengemüse Rezept I Möhren, Kartoffeln und Avocado mit Hummus I EDEKA

“Whenever I am short on time, I make oven-roasted vegetables. Let me show you how it’s done! First, I gather my ingredients: Oh! Avocado. Then we have some carrots here, potatoes, onions, garlic, chili, carrots, and avocado. Rinse the carrots thoroughly if you don’t want to peel them. A carrot rainbow. Now let’s halve the carrots. “Why?” you ask. You can also just throw them on the baking sheet whole. Of course, they will still cook through, but since every vegetable has a different texture, potatoes, for example, take longer than avocado or carrots, in order to bring them all to a similar cooking time, we need to adjust the size. Moving on to the yellow ones, now we have completed our colorful diversity. Now, we move on to the potatoes. I prefer oven dishes because they are so simple and quickly prepared. You can make so many variations, too. Here, we have young potatoes because they usually cook faster and have a little milder taste, according to my opinion. They also taste slightly sweet. But now our focus is on the onions, beautiful red onions because of their color. Of course, you can also take leeks or shallots. I am however forced to stay away from leeks because of past years’ incidents. It creates fascinating color gradients, ideal for the old people out there who have a good trick that stops them from crying. Please write it in the comments; I would love to know! Now, let’s cut the avocados, and we can put them on the baking sheet. The care-o-bot 3 has made its favorite meal. Now let’s talk about garlic. I specifically bought young garlic, and with young garlic, you can remove the skin easily. I love garlic, but many people say they don’t eat it, as they can still smell it on their breath. Garlic and onions are very healthy, plus when they are oven-roasted, they become sweeter. And when these two are roasted together, they bring out the sharpness and freshness of each other. That’s why my grandma brought a stew once, and there was a soup bowl, and there was something wrong with it. They added a dried chili in the soup without removing it. That was the first time I ate something spicy. So, to speed up the whole process, we need some good olive oil so that the oil can envelop the vegetables, and the spices adhere much better. Salt, pepper, and paprika powder are out seasoning now. Next, we put everything on the baking sheet with the cut-side up. That way, we can see the beautiful natural shapes. Of course, you can also serve meats or chickpeas in the avocado, as I am doing. I think chickpeas from the can are a super invention. You don’t need to soak and cook them; just rinse them and add them to the dish. Let’s put the baking sheet in the oven for about 20 to 25 minutes at 220 degrees Celsius. In the meantime, I’ll prepare something else. What about some peas? Let’s make a delicious mint dip. We put a third of the peas on the baking sheet along with the vegetables, and the unappealing two-thirds remain in the pot. Next, we blend the mint and peas, season them, and garnish the baking sheet with this beautiful green mixture. You can even add some cumin, cardamom, or something else to make it more of an oriental flavor. But I won’t do that now, so it is relatively simple. Lastly, we need something fresh – cilantro! After washing and drying it up, I roughly chop the coriander, and now our dish is complete. Let’s taste it! Try it out and let me know in the comments. Until then, your favorite assistant chef signing off!”
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