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Mustard and maple glazed roasted vegetables

These mustard and maple glazed roasted vegetables go really well with grilled/pan-fried  steak, pork chops, sausages and so on. You can serve them in a flatbread or a sandwich too with cured or cold meat. This is a vegan dish, but feel free to add some crumbled feta or Parmesan shavings just before serving, if cheese is not an issue for you. You can cook this dish in an air-fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 aubergine
  • 1 red pepper
  • 1 courgette
  • 1 Tbsp olive oil
  • For the glaze:
  • 2 Tbsp maple syrup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp cider vinegar
  • 1 garlic clove minced
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into 4 wedges, the other vegetables into large chunks.
  3. Put them in a roasting dish, then drizzle the oil over them. Using a silicon brush, coat everything well with the oil.
  4. Bake for 15 minutes.
  5. Meanwhile mix the glaze.
  6. After 15 minutes of baking, take out the dish out and brush the veggies generously with the glaze.
  7. Bake for 5 minutes, then turn over the veggies, coat them with the glaze and bake for another 5 minutes or so.
  8. Serve warm or at room temperature.