Roasted Veggies Bravas
If you’re looking for a bold and vibrant dish that combines deep-roasted flavors with a spicy kick, Roasted Veggies Bravas is the perfect recipe for you. Inspired by the classic Spanish dish, Patatas Bravas, this healthier twist swaps out traditional fried potatoes for a medley of roasted vegetables, making it a nutritious yet indulgent option. Whether you’re serving it as a side dish, an appetizer, or a standalone meal, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Healthier Alternative – Roasting vegetables instead of frying cuts down on excess oil while keeping the dish flavorful and satisfying.
- Burst of Flavors – The combination of smoky paprika, tangy tomatoes, and a creamy garlic aioli creates an irresistible taste experience.
- Versatile Dish – Perfect as a tapas-style appetizer, a side dish, or even a main course with some added protein.
- Easy to Make – Simple ingredients and straightforward steps make this an accessible dish for any home cook.
Tips for the Best Roasted Veggies Bravas
- Cut the vegetables evenly – This ensures they roast at the same rate.
- Use high heat – Roasting at 400°F (200°C) helps create crispy edges and deep flavors.
- Adjust spice levels – If you prefer a milder sauce, reduce the cayenne pepper and red pepper flakes.
- Make it dairy-free – Use a vegan mayo substitute for the aioli.
Health Benefits of This Dish
1. Loaded with Nutrients
Roasted vegetables provide essential vitamins, minerals, and fiber, supporting overall health and digestion.
2. Anti-Inflammatory Properties
Smoked paprika and garlic contain antioxidants that help combat inflammation and promote heart health.
3. Heart-Healthy Fats
Olive oil provides healthy monounsaturated fats that support cardiovascular health.
4. Weight-Friendly
This dish is naturally low in calories while being satisfying and packed with flavor.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the roasted vegetables and sauce separately for up to 2 months.
- Reheating: Warm in a preheated oven at 350°F (175°C) for about 10 minutes or microwave in short intervals.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Veggies a la Bravas
Ingredients
Vegetables
- 1 eggplant
- 4 Potatoes
- 1 Onion
- 1 Red Bell Pepper
For sauce:
- 2 Red Bell Pepper
- 1 onion
- 1 tomato
- 2 cloves garlic
- ⅓ tsp each salt, pepper, chili powder
- 2 tbsp tahini
- splash water
- ½ lemon juice
- handful fresh parsley to garnish
Instructions
- In a one baking tray roast cubed bravas ingredients seasoned with salt and olive oil.
- In the second tray roast bell peppers, quartered onion and tomato.
- The sauce ingredients are going to cook faster so when it’s slightly browned take it from the oven and let it cool down.
- Add sauce ingredients to a food processor and blend well with hand blender.
- When the rest of the veggies are cooked remove from the oven and transfer to a serving plate.
- Pour over the sauce and garnish with fresh parsley.
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