The Mediterranean side dish is a simple dish to make, yet rich in flavors. In this recipe, the colors and tastes of typical Mediterranean vegetables are combined. The main ingredients are eggplants, bell peppers, zucchini, and potatoes, which are fried separately. Subsequently, all the vegetables are seasoned with a sauce made of fresh cherry tomatoes, onion, garlic, and oregano.
Other tasty side dishes not to be missed:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove, Frying
- Cuisine: Italian
Ingredients
- 2 bell peppers
- 2 eggplants
- 2 zucchini
- 2 potatoes (medium)
- 1/4 onion
- 1 clove garlic
- 9 oz piccadilly tomatoes (or cherry tomatoes)
- to taste salt
- to taste extra virgin olive oil (or seed oil)
Tools
- 1 Frying Pan
Steps for Mediterranean Side Dish
To prepare this delicious side dish, start by cleaning the vegetables. Wash the bell peppers under running water, dry them with paper towels, remove the cap, cut them into four parts, and remove the white filaments and seeds. Cut the cleaned bell peppers into chunks.
Wash the zucchini, dry them with paper towels, remove the ends, cut them into four parts lengthwise, remove some of the inner pulp, and cut them into pieces. Take care of the eggplants, wash them, dry them with a cloth, remove the stem with a knife, cut them into four parts lengthwise, and remove some of the inner pulp to prevent them from absorbing too much oil during cooking.
Wash the potatoes, removing excess dirt with a brush. Peel them with a peeler, cut them into four parts, and cut them into chunks. Soak them in a bowl of cold water for about half an hour to remove the starch. After the required time has passed, drain them and dry them carefully with a cloth.
Heat plenty of oil in a frying pan, using extra virgin olive oil or seed oil. Immerse the tip of a toothpick in the oil: if bubbles form, the oil is ready for frying. Add the bell peppers to the hot oil and cook them, turning them occasionally with a wooden spoon. To check for doneness, pierce the bell peppers with the tines of a fork: if they penetrate easily, remove them with a slotted spoon and place them in a dish lined with paper towels.
If the oil used for the bell peppers is still clear, you can reuse it to fry the potatoes. Heat the oil again and add the potatoes. Cook them until they are golden and crispy. When cooked, remove the potatoes from the pan and place them in a dish lined with paper towels.
Proceed with cooking the zucchini. Heat the oil, and when it reaches the right temperature, add the zucchini and cook them over medium heat. When they are golden, drain them and place them in a bowl lined with paper towels. Repeat the same procedure for the eggplants.
Wash the cherry tomatoes under running water and remove the seeds. In a pan, heat a drizzle of oil, add a garlic clove, chopped onion, oregano, and cherry tomatoes. Cook for about 5-10 minutes, until you get a little sauce. When the sauce is ready, add all the fried vegetables, salt to taste, and cook for another 5 minutes to let the flavors meld.
When cooking is complete, transfer the Mediterranean side dish to a serving dish and serve at the table.
Storage and Tips
The Mediterranean side dish can be stored in the refrigerator for up to two days in an airtight glass container.
