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Summer vegetables with Rosemary

ingredients

servings

3

Aubergine

200 grams

Courgette

200 grams

Pachino tomatoes

100 grams

Dry rosemary

1 sprig

Yellow peppers

200 grams

Extra virgin olive oil

20 grams

Salt

5 grams

Side Dishes from Italy - Lazio

Summer vegetables with Rosemary

Summer vegetables with Rosemary

vegan high in fiber source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Summer vegetables with Rosemary

A summer side dish to prepare in the oven while we do other domestic activities

Summer vegetables with Rosemary step 1

step 1

Wash the peppers, aubergines, courgettes and tomatoes.

Summer vegetables with Rosemary step 2

step 2

Private the peppers of the inner seeds and the stalk and slice them into chunks. Peel the aubergines and cut into chunks.

Summer vegetables with Rosemary step 3

step 3

Slice the zucchini on wheels and cut the tomatoes in half. Cover a baking sheet with baking paper.

Summer vegetables with Rosemary step 4

step 4

Lay down all the vegetables and sprinkle with rosemary needles, salt and oil. Bake at 180 ° C for about 30 minutes or in any case until cooked.

Summer vegetables with Rosemary step 5

step 5

Serve the vegetables as a summer side dish.

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