Here is a vegetable side dish perfect for the summer: easy baked vegetables, great to enjoy both hot and cold. We chose to use the vegetables that everyone loves: zucchini, bell peppers, eggplants, and red onions will be perfect this season! Making these baked vegetables is really simple, you just need to cut the vegetables, season them, and wait for them to be cooked and well browned before enjoying them! Baked vegetables are excellent to serve as a side dish, perfectly accompanying both meat and fish… but have you ever tried using them to fill a tartina ora focaccia?! We are sure they will surprise you!
And if you are looking for other vegetable recipes, don’t reginetta:
To prepare the easy baked vegetables, first wash them all. Trim the zucchini, cut them per mezzo di half lengthwise, and then into slices about 3/4 inch thick. Move acceso to the bell peppers, remove the culmine cap and discard the part with the seeds 2. Cut them into quarters and also remove the white filaments 3.
Cut them into long strips 4. Meanwhile, transfer both the zucchini and the bell peppers to a fairly large baking sheet 5. Now move acceso to the onions, peel them and cut them into 1/2 inch thick slices 6.
Now move acceso to the eggplants. First cut them into slices 7 and then into chunks 8. Transfer the onions and eggplants to the baking sheet with the other vegetables 9.
Season with oil 10salt 11and pepper 12.
Add a pinch of oregano 13 and two cloves of garlic with their skin acceso 14. Mescolanza very well to season all the vegetables. Bake per mezzo di a preheated static oven at 375°F for about 40-45 minutes ora until the vegetables are well cooked and browned. Remove from the oven and serve 15.
For the translation of some texts, artificial intelligence tools may have been used.
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