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Baked vegetables in the oven

ingredients

servings

4

Aubergine

1 unit

Onions

1 unit

Red tomatoes

4 unit

Carrots

2 unit

Red peppers

1 unit

Courgette

2 unit

Potatoes

2 unit

Capers

1 teaspoon

Basil

6 leafs

Parsley

1 teaspoon

Fresh mint

4 leafs

Oregano

1 teaspoon

Black pepper

to taste

Breadcrumbs

3 spoons

Extra virgin olive oil

8 spoons

Iodized salt

to taste

single courses from Italy - Sicilia

Baked vegetables in the oven

Baked vegetables in the oven

vegan with gluten 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

Baked vegetables in the oven

A plate to be enjoyed is hot and cold. A dish to serve as a starter, dish or dish

Baked vegetables in the oven step 1

step 1

Cut thin vegetables into thin slices

Baked vegetables in the oven step 2

step 2

Place them in an alternating and overlapping pan

Baked vegetables in the oven step 3

step 3

Season with the oregano black pepper and salt

Baked vegetables in the oven step 4

step 4

Distribute them, parsley, mint and basil

Baked vegetables in the oven step 5

step 5

Sprinkle the bread crumbs and eventually the oil

Baked vegetables in the oven step 6

step 6

Bake in a preheated oven at 180 ° for 30/40 minutes

Baked vegetables in the oven step 7

step 7

The quantities depend on the size of the vegetables. For example, eggplant can be 1 large or 2 small. The same thing applies to other vegetables.

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