in Italy

Mediterranean vegetables from the oven

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Ingredients for 1 servings:

  • ½ onion(s)
  • 1 large potato(s)
  • ½ eggplant(s)
  • ½ red bell pepper(s)
  • 1 tomato(s)
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt
  • pepper
  • oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 200°C. Peel and chop the onions. Peel the potatoes and cut into wedges. Wash, trim, and dice the eggplant, peppers, and tomatoes. Brush a baking dish with 1 tablespoon of olive oil, add the onions and potatoes, and bake in the oven for about 25 minutes. Then turn the ingredients over, place the eggplant, peppers, and tomatoes between the potatoes and onions, and drizzle with 1 tablespoon of olive oil. Bake for another 20 minutes. Allow the vegetables to cool slightly. Mix 1 tablespoon of olive oil with lemon juice, salt, pepper, and oregano and drizzle over the vegetables. Serve warm in the baking dish.

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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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