Baked vegetables

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October 6, 2016

An easy and tasty side dish. It can be served either hot or warm, accompanied by the second favorite

  • Prep: 30 mins
  • Cook: 40 mins
  • Yields: 4 persone


1Wash the eggplant, cut into chunks and place them in a bowl with salt for 20 minutes, is used to eliminate the bitterness 20 Minutes

2Wash the peppers, dry them and cut in half

3Eliminate internal filaments and cut into strips 3 cm thick

4Wash and dry the zucchini, remove the ends and let them into chunks

5peel potatoes, wash and dry them and let them into chunks

6Wash the tomatoes, dry them and cut in half

7Wash the eggplant and pat dry

8Take in large baking dish, arrange the vegetables in the pan and season with oil, salt, oregano, garlic and pour the white wine or broth

9Bake the vegetables in the oven and cook at 180 degrees for 40-45 minutes checking firing first off 40 Minutes

10Serve the vegetables to hot or warm oven and good appetite


250g of red peppers

250g of long eggplant

300g of potatoes

250g of zucchini

130gr of cherry tomatoes

1 clove garlic

1 teaspoon oregano

40ml of extra virgin olive oil

60ml white wine or vegetable broth



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