Verdure Al Forno Con Patate – Baked Vegetables with Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- 2 zucchini
- 1 fennel bulb (s)
- 1 large onion (s)
- 1 large red pepper (s)
- 1 large eggplant (s)
- some olive oil
- salt and pepper
- 4 cloves garlic
- 1 packet feta cheese
- some stalks parsley, smooth, fresh
- Basil, some fresh leaves
- a few stalks oregano, fresh
- some stalks mint, fresh
- some lemon juice
- some vinegar
- 1 cup sour cream
- 1 cup crème fraîche, approx. 200 g
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Wash the remaining vegetables (zucchini, fennel, onion, bell pepper and aubergine) and also cut into cubes of the same size. The size shouldn`t be too different so that everything takes the same time in the oven. I do this e.g., with a Nicer Dicer, because then I have pieces of roughly the same size and it goes faster with me than with a knife.
- Then put the diced vegetables in a bowl (or, as I do, in a large freezer bag) and mix with a little olive oil, salt and pepper so that everything is evenly oiled. Then place the vegetables on a baking sheet or in a baking dish. Chop the garlic and spread it over with the diced feta cheese.
- Then bake the whole thing for 45 minutes in an oven preheated to 200 ° C top / bottom heat.
- In the meantime, chop the parsley, basil, mint and oregano and set aside. Mix the sour cream and crème fraîche in a small bowl and also set aside.
- When the vegetables come out of the oven, sprinkle a few dashes of lemon juice, vinegar and the chopped herbs over them.
- When serving on the plate, spread about 1 - 2 spoons of the mixed cream over it and let it taste good.
- Note: I haven`t tried it yet, but since antipasti is usually also eaten cold, the vegetables do not necessarily have to be eaten immediately after baking.
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