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Verdure al forno – Oven-baked vegetables

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 3 pointed peppers, red
  • 2 onions, red
  • 1 small jar of capers or caper apples
  • ½ jar Kalamata olives
  • 2 garlic cloves
  • 1 bunch parsley, flat
  • e.g. lemon juice or balsamic vinegar
  • e.g. olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

Wash and roughly chop the vegetables. Mix well and place in a deep baking tray, then add the capers and olives. Roughly chop the parsley, toss with oil, add to the vegetables, and mix well. Bake in a preheated oven at 200°C (convection oven) for 25 minutes. Dress with lemon juice or balsamic vinegar and season with salt and pepper. Enjoy hot or cold, as a side dish with pasta or rice, on a piece of toasted farmhouse bread, in a wrap, or simply as you like. Tip: Can also be prepared with fennel, potatoes, or other ingredients of your choice.

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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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