A side dish that’s quite simple with today’s recipe for the baked vegetable tray, whose only peculiarity is this aromatic CRUMBLE with rosemary, sage, and parsley that provides a pleasantly crunchy note and balances the tender and creamy texture of the vegetables.
The idea, then modified, I got from the magazine Più cucina, also because on the blog I have cooked, prepared, and tasted many desserts and appetizers but with VEGETABLES …. I don’t publish recipes so frequently, so I tried to make up for it!
It‘s a side dish that pairs with all courses and is very tasty and very easy… P.S. Yes, I saw the tray is a little crooked…. Will you forgive me?
BAKED VEGETABLE TRAY
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for BAKED VEGETABLE TRAY
- 1.1 lbs Potatoes
- 1 small broccoli
- 14 oz sliced pumpkin
- 1 large zucchini
- 4 slices White bread (crustless)
- to taste chopped aromatic herbs (I used rosemary, sage, and parsley)
- to taste Extra virgin olive oil
- to taste salt and pepper
Tools for BAKED VEGETABLE TRAY
#adv
- Chopping board
- Bowl
Preparation for BAKED VEGETABLE TRAY
Blanch the vegetables separately: sliced pumpkin, peeled and sliced potatoes, broccoli florets, and sliced zucchini cut crosswise.
For the crumble, cut the white bread into cubes, place it in a bowl and season with the chopped AROMATIC HERBS, 3/4 tablespoons of extra virgin olive oil, and adjust with salt and pepper.
Lightly grease the baking tray and neatly arrange the parboiled vegetables.
Distribute the seasoned bread over the mixed vegetables.
Bake the tray of baked vegetables at 356°F (180°C) for about 20 minutes and finish by broiling the baking tray for a few minutes.
Simple and tasty, here’s a side dish suitable for everyone and all meals, the tray with aromatic bread baked! Enjoy your meal!!!
Annalisa
