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Mediterranean oven-baked vegetables

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Ingredients for 2 servings:

  • 1 m.-large zucchini
  • 1 m.-large eggplant(s)
  • 2 large mushrooms
  • 6 shallots
  • 6 cloves garlic
  • 2 bell peppers, red and yellow
  • some salt and pepper
  • 3 sprigs rosemary
  • 6 sprigs of thyme
  • 4 tbsp olive oil
  • 500 g potato(s), waxy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Clean the vegetables and potatoes and chop them into large pieces. Peel the shallots and garlic. Spread everything on a rimmed baking sheet with the rosemary and thyme, and toss well with olive oil, salt, and pepper. Bake in a preheated oven (approx. 200°C/400°F) for 35-40 minutes. If desired, add pine nuts, feta, and olives shortly before the end of the cooking time. After cooking, remove the rosemary and thyme sprigs and divide the vegetables among the plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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