The sandy baked vegetables and potatoes are a rich and tasty side dish enriched with a mixture of olives, capers, and sun-dried tomatoes. I made the breading by adding breadcrumbs, grated pecorino cheese, garlic, oregano, and basil to the mixture. In this recipe, I used zucchini, red peppers, and potatoes, but you can use any vegetables you like, depending on their freshness and seasonality. Making the vegetables this way will bring a side dish to the table that everyone will devour!
Also try:
Sandy Potatoes in a Pan
Sandy Pumpkin in a Pan
For more recipes, check out the collection:
Baked Vegetables: Fun and Tasty Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 4 Zucchini
- 1 Red pepper
- 2 Potatoes
- 1/2 cup Breadcrumbs
- 1 tbsp Olives
- 1 tsp Capers
- 6 Sun-dried tomatoes
- 2 tbsps Grated pecorino cheese
- 1 clove Garlic
- 1 sprig Oregano
- to taste Basil
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make the sandy baked vegetables and potatoes, wash and clean the vegetables. Take the zucchini, remove the ends, and cut them into sticks 1/4 inch thick.
Remove the stem and seeds from the pepper, remove the internal filaments, and cut it into sticks about half an inch wide.
Peel the potatoes, cut them into sticks about half an inch wide, and blanch them for 5 minutes in boiling water.
Pour the olives, capers, and sun-dried tomatoes into the blender bowl. Then add the garlic, oregano, and basil. Add a drizzle of extra virgin olive oil and blend to obtain a homogeneous mixture.
Pour the mixture into a bowl, add the vegetables, and start mixing. Then add the grated pecorino cheese and breadcrumbs. Mix to make the vegetables adhere to the other ingredients. Adjust the salt.
Take a baking sheet and line it with parchment paper. Then arrange the vegetables and drizzle with extra virgin olive oil.
Bake in a preheated oven (I use a fan oven) at 400°F for 30 minutes, or until golden. Serve and enjoy!
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