Roasted vegetables in banana leaf

Roasted vegetables in banana leaf

Roasted vegetables

Roasted vegetables


Baked vegetables-it is always delicious, and useful, and served in a manner as described below, and still very impressive!




  • banana leaf — 1 piece
  • Pepper baked — 40 g
  • baked Zucchini 80 g
  • baby potatoes baked — 50 g
  • cherry tomatoes baked 50 g
  • leeks (white part) 10 g
  • sauce 50 g vegetables + 30 g in a gravy boat
  • bread (rustic) 15 g + olive oil + oregano (dried) in the oven (convection mode) on 2-3 minutes
  • Greens at submission Basil green, red basil, Rosemary, cilantro



  • fresh garlic (finely mounted— 15 g
  • Lemongrass (finely mounted— 25 g
  • 5 peppers — 3 g
  • oil — 50 g 
  • soy sauce — 300 g
  • Worchester (sweet and sour) — 4 g
  • Chili pepper Red — 5 thin slices (finely chopped)



Bell Pepper bake in the oven with olive oil 5 minutes at 395 f.

Zucchini cut into large cubes and bake in the oven with olive oil 5 minutes at 395 f.

Baby Potato Bake in the oven with olive oil and Rosemary 5 minutes at 395 f.

Cherry tomatoes on the branch bake in the oven with olive oil 2 3 minutes at 200 degrees.

On a plate place the banana leaf with roasted vegetables (peppers, zucchini, potatoes, cherry tomatoes, leeks), fill a sauce based on Lemongrass, fresh garlic,soy sauce, Worcester and chilli. Next put a slice of baked rustic bread (with olive oil, oregano and salt). Decorate platter red and green basil, Rosemary and cilantro.

Such vegetables are the ideal garnish for Lemon Thyme Fish

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Roasted vegetables
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