Mixed vegetables in the oven Polenta taragna

A side from easy to prepare summer vegetables and with an irresistible flavor. These mixed vegetables in the oven they are perfect next to main courses of fish or meat, but they are also ideal for a aperitif among friends. A recipe to try and try again, which embodies all the taste ofsummer.

Ingrediants

  • 3 not too big eggplants
  • 3 peppers of different colors
  • 50 g of salted capers
  • 150 g of pitted black olives
  • 6 tablespoons of breadcrumbs
  • salt
  • 5 tablespoons vegetable oil for frying
  • extra virgin olive oil

The side from Mixed vegetables in the oven it is perfect for enjoying in the way simple And gluttonous two vegetables protagonists of the summer. Peppers And eggplant in fact, they reach their ideal ripeness in the months of July And August; this is the right time to make this dish.

Eggplant And peppers have important nutritional properties: they contain many mineral salts including potassium, phosphorus, calcium and sodium.
They are both rich in vitamins: le eggplant mostly of B and C, i peppers they are a good source of protovitamin A and vitamin C, both antioxidants.

Peppers And eggplant they are perfect for making many dishes, ranging from Side Dishes, such as peppers in crust and aubergines in a pan with olives and capers, ai first dishes, such as wholemeal Rigatoni with pepper cream or Pasta alla Norma.

The outline of Baked vegetables fits well in main courses from meat you hate fish such as Baked chicken breast or Salmon with caper butter; it is also even tastier if consumed the day after its realization, when the flavors of vegetables they had time to blend.

OTHER TASTY RECIPES: Pizza stuffed with vegetables, pan-fried peppers, marinated aubergines with capers and chilli

How to prepare: Mixed vegetables in the oven

Easy Execution Preparation Time 30 min Cooking Time 60 min Servings 4

How to prepare: Mixed vegetables in the oven

Preparation Mixed Baked Vegetables - Step 1

Preparation Mixed Baked Vegetables - Step 1

To prepare the mixed vegetables in the oven, start by putting the peppers in the oven at a very high temperature (220-250 degrees), until the skin is black on all sides (it will take about 40 minutes). Meanwhile, cut the aubergines into cubes of the same size and place them in a baking dish without baking paper. Add the seed oil to the aubergines and mix, so that all the cubes are well soaked. Bake the aubergines at 180 degrees. If the peppers still had not completely blackened, you can still start baking the aubergines with them, taking care to lower the temperature once the peppers have been taken out.

Preparation Mixed Baked Vegetables - Step 2

Preparation Mixed Baked Vegetables - Step 2

Let the peppers cool (possibly with cold water), open them, remove the seeds and the skin. Then cut them into strips, which will in turn be divided into 4 or 5 to obtain small pieces that are not too large. When the aubergines are cooked (it will take about 30 minutes: you will understand that they are ready by pricking them with a fork and seeing if they are soft) you will need to remove them from the oven (without turning it off, because it will be needed later).

Preparation Mixed Baked Vegetables - Step 3

Preparation Mixed Baked Vegetables - Step 3

At this point, add the chopped peppers, the pitted black olives cut in half and the desalted capers to the aubergines. Add plenty of olive oil, breadcrumbs, salt and mix well, until all the ingredients are combined. Return the pan to the oven until the vegetables are well browned and a light golden crust has formed on the surface.

Preparation Mixed Baked Vegetables - Step 4

Mixed vegetables in the oven are at their best if you eat them the next day, but it is obviously possible to consume them immediately, after having allowed them to cool at least a little.

.