Vegetables Baked in Oven, Neapolitan Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg bell pepper (s), red, yellow, green
- 800 g auberine (s)
- 700 g potato (s)
- 250 g tomato (s)
- 3 large onion (s), white
- 1 clove garlic
- 10 basil leaves
- 1 bunch parsley
- 1 tablespoon oregano
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean, peel and wash the vegetables. Peel the onions, tomatoes and potatoes and cut them into slices. Sliced eggplant, then quarter.
- Put everything in a large bowl. Tear up the basil, chop the parsley, cut the clove of garlic into small slices, add. Put plenty of salt on the vegetables, pepper well and pour about 5 - 6 tablespoons of olive oil over them. Mix everything well by hand so that the vegetables are well mixed with the spices and oil.
- Spread the vegetables in a large roasting pan. If the amount seems too much, divide it between 2 roasting pans. Cover the roasting pan with aluminum foil.
- Preheat the oven to 180 ° C top / bottom heat. Put the roasting pan in the middle of the oven for about 40 minutes.
- Take out the roasting pan and remove the foil. Then put the roaster back in the oven for about 20 minutes. Be careful not to burn the vegetables.
- The vegetables then look light brown to crispy. In the picture it looks partially burnt - but it should be.
- A great main course or very good as a side dish.
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