Oven-baked vegetables, a quick and tasty side dish, suitable for accompanying any type of meat or fish main course. It’s just a variation on the recipe for colorful vegetables in a pan, equally simple to prepare, using a mix of seasonal vegetables.
A recipe where you can use your favorite summer vegetables, but you can also replicate it in the fall and winter with seasonal vegetables of your choice. Today I used potatoes, tomatoes, and red onions that I love very much. After cleaning the vegetables, slice them not too thinly. Then arrange them in a circular pattern in a baking dish and season with oil, salt, pepper, pecorino, and plenty of oregano. Of course, you can replace the oregano with other herbs of your liking: basil, thyme, or marjoram. In this recipe, I didn’t add breadcrumbs, just pecorino for an even more flavorful result.
For an even richer result, you can enrich with slices of melting cheese of your choice. In just a few minutes, you’ll have a perfect one-dish meal for a last-minute everyday dinner. Curious to find out how to prepare them? Then let’s go to the kitchen, because the oven-baked vegetables will be ready in a click!
If you are interested in other side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 177.53 (Kcal)
- Carbohydrates 26.41 (g) of which sugars 4.59 (g)
- Proteins 3.99 (g)
- Fat 6.78 (g) of which saturated 1.82 (g)of which unsaturated 0.06 (g)
- Fibers 3.82 (g)
- Sodium 1,143.38 (mg)
Indicative values for a portion of 90 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
- 2 potatoes (medium)
- 2 red onions (medium)
- 2 vine-ripened tomatoes
- 1.5 tbsp extra virgin olive oil
- 3 tbsp pecorino (grated)
- salt (to taste)
- pepper (to taste)
Tools
- Cake Pan 9.5 inches
- Cutting Board
- Knife
- Peeler
Steps
First, clean the vegetables. Peel the potatoes and onions. Wash the potatoes, onions, and tomatoes thoroughly under water and dry them with paper towels. Then slice them not too thinly. Grease a round baking dish of 9.5 inches in diameter with the oil and arrange the vegetables alternately and slightly overlapping: a slice of potato, one of onion, and one of tomato. Continue this way until the dish is filled.
Season with salt and pepper, flavor with plenty of oregano, and distribute the grated pecorino. Then add a bit more oil on the surface and put in the oven.
Bake in a static oven at 392°F for 30 minutes and another 2 or 3 minutes with the grill function. The oven-baked vegetables are ready! Serve them hot, but they are also excellent at room temperature
Storage and tips for oven-baked vegetables
The oven-baked vegetables can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Oven-Baked Vegetables
What can I substitute for pecorino?
You can substitute it with grated parmesan or grated soft cheese using a wide-hole grater.
