Vegetables in the oven

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  • Carrots: 200 g
  • Corn: 150 g
  • Green beans: 200 g
  • Curgetes small: 250 g
  • Spinach: 400 g
  • Olive oil: 1 tablespoon
  • Fresh parsley or chervil: taste.
  • Salt and black pepper: taste.
  • Lemon juice: 1
  • Grain mustard: 1 tablespoon


Heat a large pot with water. A coffee maker, put water to boil and then turn the oven on low heat. Wash and arrange the carrots, corn and green beans. Throw them in the pot when the water is boiling, season with salt and, when you resume the boil, reduce the heat and cook for 4 to 5 minutes.

However, wash and arrange the curgetes. Cut the small to medium in the sense of the length and the other slices. Wash, dry and chop the parsley or chervil.

Once cooked, remove the vegetables from the pan with a slotted spoon, place in a bowl and keep warm in the oven. Let the water rise again to a boil, gathering water from the kettle if you feel the need. Soak the spinach in the water to a boil, reduce the heat and cook for 2 to 3 minutes.

Meanwhile, heat the olive oil in a large pan, add the curgetes and let stir-fry, stirring constantly, for 2 to 3 minutes.

Squeeze the lemon about the curgetes, add the dried vegetables, mustard and season to taste with salt-and-pepper black, involving all very well. Drain spinach and mix with the other vegetables. Pass for a cup heated, sprinkle with parsley or chives.

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