Baked vegetables


• 2 medium zucchini

• 2 medium aubergines

• 4 ripe but firm perita tomatoes

• 5 tablespoons of olive oil

• 1 teaspoon salt

• 1/8 teaspoon pepper (optional)

• Parmesan cheese to taste


The vegetables are washed well and cut into thick slices, placed in a refractory container, accommodating a slice of zucchini, another of eggplant and another of tomato, in that order until completing our refractory mold.

Then, in a cup, we mix the salt, pepper, and olive oil and with the help of a teaspoon we bathe the vegetables row by row, trying to get a little of the dressing on all of them.

We cover the vegetables with Parmesan cheese, and we bake them at 350 ° F for 20 to 25 minutes. We can eat them hot, fresh from the oven or already rested and at room temperature.



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