Roasted Mediterranean vegetables


Roasted Mediterranean vegetables

This delicious recipe for roasted Mediterranean vegetables, aubergines, courgettes, peppers and tomatoes make a wonderful combination when baked and drizzled with olive oil to a boil. Shavings of Pecorino sheep cheese are the perfect finishing touch. For whom the traditional cheese is not part of your diet, there are several totally vegetable options in the market, just choose the one that suits you. This is a colorful vegetarian recipe full of nutrients and healthy, low-calorie but if you choose to delete the Pecorino cheese.

1 eggplant, sliced
2 courgettes, sliced
2 peppers (red or yellow), quartered and seeded
1 large onion, cut into thick slices
2 large carrots, cut into sticks
4 tough tomatoes pacifier, cut into halves
Extra virgin olive oil, for brushing and showering
3 tablespoons chopped fresh parsley
3 tablespoons pine nuts lightly toasted
115g Pecorino
Ground black pepper

– Make layers of eggplant slices in a colander, sprinkling each layer with a little salt, and let drain in the sink for 20 minutes. Rinse with running water, drain well and dry with kitchen paper. Heat oven to 220 ° C.
– Place the slices of aubergine, courgettes, peppers, onions, carrots and tomatoes on a baking tray. Brush them lightly with olive oil and bake them for about 30 minutes or until lightly brown and the skins of the peppers were burned.
– Transfer the vegetables into a serving dish. If you want to skin the peppers and discard the skins. Take the sauce pan and pour over the roast. Season to taste with salt and pepper. As will vegetable cooling, the oil spreads over. When they are at room temperature, stir in the fresh parsley and toasted pine nuts.
– Using a utensil for peeling vegetables, chips or Pecorino cheese cut your vegetable and alternative scatter them over the vegetables. You can serve with roasted potatoes with garlic.


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