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Ingredient
Baked Vegetables
Introduce
Chef :
Hiroko ListonBaked Vegetables
Do you like Ratatouille? I love it and used to cook it very often. But, since I started cooking this ‘Baked Vegetables’, I always prefer this dish. I use same ingredients, but the result is richer and more intense flavour, probably because the vegetables are baked in high heat.
The amount of the vegetables is so large and you might think it is too much for 4 servings, but the amount is right. Enjoy it with nice crusty bread or pasta of your choice, and chilled wine.
Ingredient
Food ration :
４ Servings
1
Onion
2 cloves
Garlic *finely chopped
2
Zucchini
4 tablespoons
Tomato Paste
1/4 cup
Olive Oil
1 teaspoon
Salt
Cooking instructions
* Step 1
Preheat oven to 220C.
* Step 2
Prepare vegetables. Cut Onion into small pieces and cut other vegetables chunky pieces. If you are using fresh herbs, they need to be finely chopped.
* Step 3
Into a large baking dish or roasting pan, arrange Onion and Garlic, then Eggplant, Capsicum and Zucchini, drizzle Olive Oil all over and Salt and Herbs.
* Step 4
Lastly, place Tomatoes and Tomato Paste. Cook for about 1 hour if the vegetables are cold. Freshly harvested vegetables from your garden cook quicker.
* Step 5
You must stir and turn the vegetables several times to make sure they are cooked evenly.
* Step 6
I often transfer the baked vegetables into a large baking dish and brown the top slightly in the oven that is still hot.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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