Cuban-Style Yuca with Roasted Vegetables

Ingredients and Weight:

• 3 pounds fresh yuca, peeled and cut into 2-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 eggplant, cut into 1-inch pieces
• 1 cup olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lime, cut into wedges (for garnish)

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the yuca, bell peppers, onion, zucchini, eggplant, olive oil, oregano, cumin, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly browned.
4. Remove from the oven and serve immediately, garnished with lime wedges.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 12g
• Protein: 4g
• Carbohydrates: 35g
• Fiber: 6g

Dish Characteristics:

• Savory and flavorful
• Colorful and visually appealing
• Healthy and nutritious
• Suitable for vegetarians and vegans

User Comments:

• "This dish was absolutely delicious! The combination of sweet yuca and roasted vegetables was perfect."
• "I loved the vibrant colors and the way the vegetables caramelized in the oven."
• "This is a great recipe for a healthy and easy meal."

Special Precautions and Tips:

• Peel the yuca with a sharp knife, as it can be slippery.
• If you can't find fresh yuca, you can use frozen yuca that has been thawed.
• Serve the dish with your favorite dipping sauce, such as chimichurri or mojo sauce.