person(s)
Others ingredients
Mix all the ingredients until you have a smooth marinade.
Cut summer vegetables (zucchini, eggplant, bell peppers, red onions, or tomatoes) into pieces, then coat them generously with the marinade.
Let it rest for 20 to 30 minutes so the flavors can blend.
Arrange the vegetables on a baking sheet lined with parchment paper and roast at 200°C for 30 to 40 minutes, turning them halfway through, until they are tender and golden brown.
