Vegetables with confit tomato cream.
This dish pleases everyone: vegans, vegetarians, and omnivores.
Simple roasted vegetables, but with a touch of confit tomato nectar, which adds spectacular sweetness to this dish.
You can serve the Vegetables with confit tomato cream either hot or cold, so you can prepare them in advance.

Thought for you:

Cost: Very economical
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

141.42 Kcal

calories per serving

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Energy 141.42 (Kcal)
Carbohydrates 12.97 (g) of which sugars 6.35 (g)
Proteins 3.65 (g)
Fat 9.97 (g) of which saturated 1.46 (g)of which unsaturated 0.33 (g)
Fibers 4.77 (g)
Sodium 106.41 (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 for Vegetables with Confit Tomato Cream

Let’s go shopping

10.5 oz eggplant
2 cups zucchini
3.5 oz onion
14 oz tomatoes (ripe)
to taste thyme
to taste oregano
to taste salt
3 tbsps extra virgin olive oil
to taste pepper

Tools

We need

Cutting Board
1 Knife
1 Immersion Blender
Baking Tray
Parchment Paper

Preparation of Vegetables with Confit Tomato Cream

Cut all the vegetables into cubes, about 3/4 inch, the onion into coarse pieces.
Spread them on a baking tray.
Add salt and pepper, a sprinkle of oregano, and a drizzle of extra virgin olive oil, mix well, and spread them out again, to ensure they take the oven’s heat evenly.
Leave the tomatoes whole and place them in the center, adding a pinch of sugar
Bake for about 20 minutes at 374°F, stirring occasionally, to ensure even cooking.
Once the vegetables are cooked, let them rest in the oven for 5 minutes.
Place the tomatoes in a glass bowl and blend them, adjusting the consistency based on whether you prefer a chunky or smooth sauce
Now we are ready to plate.
On a rather wide serving plate, place the vegetables in the center, and with the sauce, make a ring around them, adding a drizzle of extra virgin olive oil and some lemon thyme leaves.
Here are the Vegetables with confit tomato cream ready