Roasted Vegetables Recipe - Vegetarian Times

Roasted Vegetables


Long, slow roasting caramelizes the natural juices of vegetables, turning them into a richly flavored delight. The savory tofu-garlic mixture is a great complement.

  • 6Servings


  • 3 medium bell peppers, preferably 1 each red, yellow and green, cut into 1/8-inch-wide strips
  • 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into
  • 1/8-inch-wide strips
  • 1 large red onion, halved and thinly sliced
  • 1 large fennel bulb, cored and cut into 1/8-inch-wide strips
  • 2 Tbs. toasted sesame oil, or more to taste
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 8 medium cloves garlic, peeled
  • 5 1/2-oz. pkg. smoked tofu (1 1/3 cups)


Preheat oven to 400°F. Lightly coat two large baking sheets with cooking oil spray.

Spread bell peppers, leeks, onion and fennel on prepared baking sheets, keeping vegetables in separate piles. Brush with sesame oil and season with salt and pepper; toss gently. Wrap garlic in piece of foil and add to baking sheet. Roast until vegetables are tender and lightly browned, about 30 minutes, tossing halfway through cooking. Fennel may require slightly more cooking time.

In large bowl, mix together all roasted vegetables except garlic. Set aside. In medium bowl, mash roasted garlic until smooth. Crumble in tofu and mix well. Use vegetables and tofu to fill crepes as directed.

Nutrition Information

  • Calories: 60
  • Carbohydrate Content: 8 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 109 mg