Vegetables not fried and not grilled, but baked.
Yes, that’s right, looking at the photo, it might seem like they’re grilled or fried, but instead, they’re baked under the grill, and to optimize the time, I’ll explain how to do it.
Follow my instructions step by step, and in about 15 minutes, you’ll have “grilled” everything.
If we had done them on the grill, we would have stood over the fire for over an hour, or worse, if you had fried them, how much oil would you have needed??

thought for you:

Cost: Very economical
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

116.14 Kcal

calories per serving

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Energy 116.14 (Kcal)
Carbohydrates 9.14 (g) of which sugars 5.17 (g)
Proteins 3.13 (g)
Fat 8.38 (g) of which saturated 1.19 (g)of which unsaturated 0.20 (g)
Fibers 4.13 (g)
Sodium 69.43 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1.1 lbs bell peppers (of different colors)
1.1 lbs eggplants
1.1 lbs zucchini
3 cloves garlic
to taste mint
to taste basil
to taste dried oregano
to taste salt
to taste pepper
3.5 tbsp extra virgin olive oil

Vegetables not fried and not grilled, but baked

Tools

Oven with grill
3 Baking trays large
Parchment paper
Knife
Cutting board
Brush (silicone)

Preparation: Vegetables Not Fried and Not Grilled, But Baked

Let’s start by turning on the oven with the grill function at maximum power, in mine it’s 428°F
Wash the bell peppers, remove the stem and seeds, then cut them into strips as shown in the photo, and arrange them spread out on a baking tray lined with parchment paper. Make sure they’re not overlapping.
Place the tray in the upper part of the oven, almost touching the grill. Set the timer for 5 minutes and in the meantime..
Wash the eggplants, remove the stem, and cut them into slices 0.2 inches thick. Line a baking tray with parchment paper and arrange the slices without overlapping them. Season with salt and pepper and place in the oven on the rack just below the bell peppers…
Are you checking… the bell peppers? As soon as they develop black spots, you need to take them out and place them in a paper bag like the ones for bread.
If the bell peppers are cooked, take them out, raise the eggplants higher, and continue with the zucchini.
Wash, remove the ends, and slice the zucchini into slices about 0.1 inches thick. As you did for the eggplants, arrange them on another tray with parchment paper, sprinkle with salt and pepper, and place them in the lower part of the oven to let them sweat.
The eggplants are halfway cooked, now take them out and brush them with extra virgin olive oil on both sides, and return them to the oven for another 5 minutes, or as long as needed to color them.
Take them out to cool.
Also remove the zucchini that have sweated, and brush with extra virgin olive oil on both sides. Return the tray to the oven in the highest part near the grill for 2 minutes on one side and then flip the slices and cook for 2 minutes on the other side.
Peel the garlic cloves and cut them into pieces. Wash and dry the mint and basil leaves.
Peel the peppers and cut them into strips. Season them on a plate with garlic, basil, oil, and salt
Season the eggplants with oil, garlic, and mint, and in another dish, season the zucchini slices in the same way.
Now let’s assemble the dish.
Alternate the vegetables among themselves to mix the colors. Serve at room temperature.
Here they are ready, Vegetables Not Fried and Not Grilled, But Baked