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Vegetables baked in ginger

ingredients

servings

4

Aubergine

225 grams

Courgette

300 grams

Yellow peppers

300 grams

Ripe tomatoes

3 unit

Potatoes

200 grams

Ginger

75 grams

Iodized salt

to taste

Extra virgin olive oil

4 spoons

Side Dishes from Italy

Vegetables baked in ginger

Vegetables baked in ginger

vegan source of C vitamins high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetables baked in ginger

THE baked vegetables with ginger are a tasty and colorful dish.

Vegetables baked in ginger step 1

step 1

Wash the zucchini, eggplant, ginger, tomatoes and yellow pepper. Peel the potatoes and cut into slices about 2 mm. You will have to get 24 slices of potato.

Vegetables baked in ginger step 2

step 2

Cut the eggplant in half and let it into thick slices 3 mm. Consider that must come out 24 slices.

Vegetables baked in ginger step 3

step 3

Now take the zucchini and removed business end where usually the flower is cut into thin slices. They will take 40 slices.

Vegetables baked in ginger step 4

step 4

Now Cut the pepper into thin slices. You'll have to pull out 12 slices. then remove the inner part of the pepper with a knife

Vegetables baked in ginger step 5

step 5

Also Cut the ginger into slices and make it 20 slices.

Vegetables baked in ginger step 6

step 6

Put the base of each pan a little oil Ages. Arrange in the bottom 5 slices of ginger for each tin. Add salt and put a pinch of herbs de Provence.

Vegetables baked in ginger step 7

step 7

Arrange the vegetable slices then to have a nice color effect salt and completed with a few herbs from Provence

Vegetables baked in ginger step 8

step 8

Bake the vegetables in the oven at 190 ° C, covering the ramekins with foil for the first 20 minutes. After this time, remove the foil from the baking sheets and cook 20 minutes. and here they are ready

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