Natural Food Salty

Baked Vegetables

Written by Veronica Lavenia

Summer vegetables are among the most popular. Their bright colours and their versatility makes them ideal for many preparations. I love to cook vegetables from my garden in the oven.

Baked vegetables are delicious freshly baked but also perfect the next day, seasoned with a little Extra virgin olive oil.

Baked Vegetables: Ingredients

Serves 2- 4

2 eggplant (aubergines), cut into rounds

2 red capsicum (pepper)

3 zucchini (courgettes), cut into rounds

2 red onions, sliced

2 tomatoes, sliced

4 tbsp Extra Virgin Olive oil

Pinch of sea salt

White pepper, to taste

1 tbsp dry oregano

2 tbsp de-salted capers

Baked Vegetables: Method

  1. Place the eggplant in a bowl. Add the water and salt and cover with a plate, leaving it to sit for about 30 minutes. Rinse and dry the eggplants.
  2. Preheat the oven to 180°C (350°F/Gas 4).
  3. Lightly grease a baking tin. Discard the stems, seeds and filaments of the capsicums and roughly chop.
  4. Place the vegetables in the baking tin, add extra virgin olive oil, a pinch of salt and pepper and the oregano.
  5. Bake in the oven for about 30–35 minutes.
  6. Serve the vegetables warm, garnished with de-salted capers.

 

Don’t miss:

Cannellini with summer vegetables

Tomatoes and soft cheese tart

About the author

Veronica Lavenia

PhD.
Her scientific papers have been published in some of the most renowned international literary academic journals.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International Food magazines.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Columnist and translator at "The Wolf Post".

She has always lived in the countryside. She has learned to "get her hands dirty", working and reaping the benefits of the fields, since she was a child. She participated in grape harvests, olive picking and assisted in the subsequent stages of production.
Food & Wine tourism were the family holidays that educated her on the subject.

"Writing about Food & Wine, without having cultivated at least a small vegetable garden in life, is possible but not very credible."