Baked vegetables are a tasty side dish, easy and quick to prepare. They are perfect to accompany barbecues (meat or fish) or any other type of main course. Baked vegetables can be made all year round, using seasonal vegetables. Once out of the oven, they will emanate an irresistible aroma throughout the kitchen!
For more ideas, check out the special:
Holiday Comfort Food: Simple Recipes That Feel Like Home
You can use baked vegetables to create these recipes:
Tagliatelle with Baked Vegetables
Barley Salad with Baked Vegetables
Savory Pie with Vegetables
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 2 eggplants
- 3 zucchini
- 1 red bell pepper
- 10 cherry tomatoes
- 11 oz potatoes
- 1 clove garlic
- 1 sprig rosemary
- to taste oregano
- to taste salt
- to taste extra virgin olive oil
Preparation
To make the baked vegetables, wash and clean the vegetables, peel the potatoes and cut everything into cubes (of the same size). Halve the cherry tomatoes.
Pour the vegetables into a large baking tray. Drizzle with extra virgin olive oil and add the garlic.
Salt, add oregano and rosemary. With the help of a spatula, mix and level well.
Bake in a preheated oven at 400°F for about 30 minutes, occasionally checking the cooking and mixing if necessary to ensure they cook evenly on both sides.
Once cooked, remove from the oven and serve. Enjoy your meal!
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