Charred Garden Vegetables Recipe
Medley of oven roasted vegetables, pickled fresno chili garlic chips, lemon, hot honey.
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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Chop the zucchini, bell peppers, red onion, and carrots into bite-sized pieces. Place them in a large bowl.
- 2
Season the Vegetables
Drizzle the olive oil over the chopped vegetables, and sprinkle with salt and black pepper. Toss until evenly coated.
- 3
Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until charred and tender, stirring halfway through.
- 4
Pickle the Fresno Chili
While the vegetables are roasting, slice the Fresno chili peppers and garlic cloves thinly. In a saucepan, combine the white vinegar, sugar, and salt. Bring to a boil, then pour over the sliced chili and garlic in a glass jar. Let it sit to pickle for at least 15 minutes.
- 5
