From an idea seen on Instagram, I thought of preparing a beautiful and colorful summer fruit and vegetable sheet pan!
This homemade and genuine dish besides being a tasty side dish to enjoy at room temperature, for me can be a delicious filling for CROSTINI, to fill a bread roll and make it a nutritious midday break or during a picnic in good company!
I chose to cut the Tropea onion into wedges, the zucchini first into slices and then into wedges, the carrot and potatoes into cubes trying to make them all regular pieces for even cooking.
For peaches and apricots, I followed the same procedure and then mixed the different ingredients well to try to give the whole pan the same flavors at tasting time.
It’s also an intelligent way to use up summer fruit and vegetables that we bought in excess, and this side dish is tasty and full of important nutrients with every bite!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I also leave you other recipes with summer fruit and vegetables like:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for SUMMER FRUIT AND VEGETABLE SHEET PAN
- 2 zucchini
- 2 red Tropea onions
- 2 potatoes (medium)
- 1 carrot
- 1 fennel
- 3 apricots
- 2 peaches
- 4 tablespoons extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools
#ADV
- Bowls
- Knives
- Mandolines
- Non-stick baking trays
- Cutting boards
Steps
1) For this recipe of a colorful tasty summer side dish with vegetables and fruit, the first step is to carefully wash the ingredients, removing the inedible or harder parts.
2) I turned on the oven in static mode at 350°F and then cut all the ingredients into fairly regular wedges, clearly pitting the PEACHES and APRICOTS.
3) Then I put everything cut into a rather large bowl and add some fresh BASIL leaves coarsely torn with fingers.
4) I season the summer sheet pan with fruit and vegetables with a few tablespoons of extra virgin olive oil and adjust the flavor with salt and pepper.
5) I mix everything well, combining flavors and ingredients that I then pour onto the non-stick baking tray, place in the oven, and let it cook for about 30 minutes, depending on the characteristics of your home oven.
6) The only precaution for me is to check and mix the fruit and vegetables after about 15 minutes from having placed the mixed summer sheet pan in the oven.
7) Once cooking is finished, I let it cool and…
Enjoy your meal!
Annalisa
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Annalisa says…
The only advice I feel like giving you is… use ripe fruit! (Like, duh… did you think it needed to be unripe?? What an intelligent advice, ha ha…)
