Spanish-style Oven-baked Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 pepper (s), red and green
- 2 zucchini, ripe
- 500 g mushrooms, white or brown, washed
- 2 cloves garlic, freshly chopped or frozen
- 4 tomato (s)
- 0.5 ½ onion (s), chopped
- 200 g parmesan, freshly rated
- 150 ml olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat) and slide the baking sheet onto the middle or bottom rail. Wash and chop the vegetables: cut the peppers and tomatoes into eighths, cut the courgette and mushrooms into slices. Chop the garlic or let frozen garlic thaw slightly.
- Pour the olive oil into a mold (preferably made of glass) about 1 finger`s breadth. First distribute the zucchini slices evenly on the base, lightly salt and pepper. Layer the peppers on top and then the mushrooms. Top with the tomatoes and distribute the garlic and onions well over the top.
- Lightly salt and pepper again, as well as a swivel of olive oil. Strip the rosemary from the stem and sprinkle over it as well.
- Put the whole thing in the oven for 20-30 minutes. Tastes very tasty with grilled beef or pork fillet. Also suitable as a main course for vegetarians.
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