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Anna Lewandowska

Roasted kohlrabi and zucchini with seeds and spices

Kohlrabi and zucchini roasted with herbs, turmeric and cayenne, finished with toasted sunflower seeds. Ready in about 20 minutes in the oven.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Polish
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 kohlrabi
  • 1 zucchini
  • handful of sunflower seeds
  • pinch of basil
  • pinch of thyme
  • pinch of oregano
  • pinch of sea salt
  • pinch of turmeric
  • pinch of cayenne pepper
  • 1 tablespoon olive oil
  • 1 clove of garlic

Method
 

  1. Peel the kohlrabi and cut it into slices about half a centimetre thick.
  2. Wash the zucchini and cut it into slightly thicker slices, so both vegetables finish at the same time.
  3. Spread the vegetables on baking paper in a single layer, sprinkle with the spices and the crushed garlic, and drizzle with olive oil.
  4. Roast for about 15 to 20 minutes at 180°C (350°F).
  5. Toast the sunflower seeds in a dry pan and sprinkle them over the finished dish.

Notes

Calories and the number of servings are approximate, estimated from typical ingredient amounts.