Pumpkin Cubes and Vegetables in The Oven

Pumpkin and vegetables baked vegan antipasto seasoned with cumin, paprika and curry powder - a wonderful vegetable addition to any meal

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


Pumpkin, 500 g
Red pepper, 1 medium unit
Green pepper, 1 medium unit
Yellow pepper, 1 medium unit
Zucchini, 7 small units
Onion, 1 large unit
Garlic, 5 large cloves
Carrot, 2 large units
Canola oil, 3 tablespoons
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Paprika, 1/4 flat teaspoon
Curry powder, 1/4 flat teaspoon


1. Cut all the vegetables expect of the carrots into cubes. Cut the carrots into thin slices (there is no need to peel if the carrots and zucchini are fresh, but you can gently scrape the peel if it is hard).
2. Sprinkle all the vegetables in a baking pan, pour the oil over them, sprinkle with the spices and mix well.
3. Set aside for about 20 minutes to absorb the flavors. Meanwhile, preheat the oven to a temperature of 390°F (200°C).
4. Bake in the preheated oven for about 45 minutes or until the vegetables soften but not too much.
5. Bon appetite (:

Total time: ±1 hour

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 128 cal 40 cal
Proteins 3 g 1 g
Carbohydrates 23 g 7 g
Fat 4 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Pumpkin Cubes and Vegetables in The Oven
There is nothing like a delicious antipasto for dinner