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Vegetables baked blasted




Extra virgin olive oil

to taste


1 spoon

Black pepper

to taste

Iodized salt

to taste


70 oz

Pecorino cheese

50 oz


1 spoon

Vegetable broth

300 oz


2 unit

Green beans

50 oz


4 unit


3 unit

Yellow peppers

1 unit

Red peppers

1 unit

Side Dishes from Italy

Vegetables baked blasted

Vegetables baked blasted

vegetarian with gluten with lactose source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetables baked blasted

When you turn on the oven becomes almost a way to pamper yourself, here you can indulge with recipes such as vegetables per sandblasted oven: a vegetarian side dish that has all the credentials to accompany any dish you have plans to serve! Try my recipe as is, or use your imagination and use the vegetables you prefer, the process will be the same! #intothefitness

Vegetables baked blasted step 1

step 1

Peel the potatoes and carrots, then cut into slices of about half a centimeter thick together with the zucchini.

Vegetables baked blasted step 2

step 2

Reduce the peppers into squares of about 3 cm per side, without worrying if they are not perfect.

Vegetables baked blasted step 3

step 3

Clean the beans by removing the ends and cut into pieces of 4/5 cm.

Vegetables baked blasted step 4

step 4

Inside a baking pan compose vegetable strips, alternating between them at will.

Vegetables baked blasted step 5

step 5

Once filled the pan, pour the cup of broth.

Vegetables baked blasted step 6

step 6

Separately, in a bowl, combine the cheese, breadcrumbs, turmeric, salt, pepper and chopped parsley.

Vegetables baked blasted step 7

step 7

Now sprinkle this mix vegetables, covering them evenly.

Vegetables baked blasted step 8

step 8

Pour a drizzle of extra virgin olive oil and bake the dish covered with foil at 200 degrees for about 30 min and then for another 10 min discovery.

Vegetables baked blasted step 9

step 9

Leave to cool and serve: good appetite!

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