One of my favorite side dishes, the baked vegetable tray is prepared in no time, but it is delicious. I can make it for dinner, with a couple of hard-boiled eggs or a piece of cheese, light and very tasty. We can prepare it with the vegetables we love the most, I used zucchini, eggplants, cherry tomatoes, and carrots, but you can use the vegetables you like or the ones we find in different seasons of the year. We can also prepare them in advance; just turn on the oven and warm them up before serving to regain the crunchiness provided by the coating. Another super tasty baked side dish is baked potatoes, crunchy outside and soft inside. If you are not a fan of garlic, you can omit it, although I think it adds a more particular aroma. Let’s get to work and prepare the baked vegetable tray together.
OTHER DELICIOUS SIDE DISHES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing baked vegetables
- 2 eggplants
- 2 zucchini
- 3 carrots
- 3.5 cups cherry tomatoes
- to taste extra virgin olive oil
- 1 onion
- to taste salt and pepper
Tools
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- Baking Tray
Preparation for preparing baked vegetables
Wash the eggplants and slice them. Many put them under salt to purge bitterness, but I find it unnecessary; however, if you prefer to do so, proceed accordingly.
Wash the zucchini and slice them. Clean the carrots and cut them into rounds. Cut the cherry tomatoes in half and coarsely chop an onion. Line the baking sheet with parchment paper.
Arrange the vegetables on the baking sheet, dividing them by type and trying not to overlap them. It may take two trays. Add the onion over the vegetables. Salt the vegetables, pepper them, and drizzle with a little oil. Preheat the convection oven to 350°F and bake for about 30 minutes.
Storage
You can store the vegetables in the fridge for two or three days.
