Potatoes, eggplant, zucchini, peppers and all kinds of root vegetables - with five simple tips you can have all of your vegetables crispy in the oven in a flash. The only work involved is cleaning and cutting the vegetables, because marinated with a little oil, herbs and spices, they are baked crispy.
Use about two tablespoons of oven-baked vegetables per baking tray. Blick.ch recommends using rapeseed oil as it has a significantly higher smoke point than conventional olive oil. Alternatively, refined olive oil can also be used. For extraordinarily crispy oven vegetables, the oven door can be opened every now and then while baking to allow the liquid that comes out of the vegetables to escape. If the vegetables are coated with vegetable oil they can be wonderfully refined with salt and pepper as well as numerous spices such as paprika, cayenne pepper and curry. A large, mixed salad with a variety of dips can be served with a few garlic and garlic cloves.