Photo: Korea Ministry of Food and Drug Safety

Oven-roasted Tomato and Vegetables

Name: Oven-roasted Tomato and Vegetables
Cuisine: South Korea
Ingredients: 20 g potato; 20 g sweet potato; 2 g olive oil; 15 g red bell pepper; 12 g carrot; black pepper to taste; salt to taste; 12 g red onion; 25 g tomato; 12 g Korean zucchini; 2 g Parmesan cheese; 5 g breadcrumbs; a little basil

토마토 야채 오븐구이

Side dish · Grilled

Side dishesCourse

103kcal · per serving

Not spicySpice

🌱 Vegetarian

Jump to recipe ↓

Recipe

Oven-roasted Tomato and Vegetables

Not spicyVegetarianContains: dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

potato감자
20 g
sweet potato고구마
20 g
olive oil오릴브오일
2 g
red bell pepper홍피망
15 g
carrot당근
12 g
black pepper to taste후추적당량
salt to taste소금적당량
red onion레드어니언
12 g
tomato토마토
25 g
Korean zucchini돼지호박
12 g
Parmesan cheese파마산치즈
2 g
breadcrumbs빵가루
5 g
a little basil바질약간

Nutrition per serving

103kcal

17.4gCarbs

3.1gProtein

2.8gFat

67mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the onion into rings and cut the other vegetables into 0.5cm dice and put in a bowl.
Sprinkle salt over the vegetables in the bowl and mix so the seasoning soaks in evenly.
Arrange the vegetables neatly in an ovenproof dish, drizzle with olive oil, and season with salt and pepper.
Put the Parmesan cheese and breadcrumbs in a bowl and mix well.
Sprinkle step 4 over the vegetables from step 3 to cover.
Bake in an oven preheated to 180C.

💡 TipYou can also add more kinds of vegetables depending on what you have left at home.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.