Verdure al forno
This recipe is enough for 4
to 6 persons, it is healthy and delicious. The secret of this dish is in the simplicity of the preparation,
which is easy and fast. The end result is an unexpected mosaic of savors that can easily satisfy the most
mother-in-law cooked this dish often, especially in the summer. She learned this recipe from her grand-mother
Emilia. Now Terry, my wife, carrying on this delightful tradition, bakes this dish to serve either as a main
dish or as a “contorno
” - side dish- to
meat or fish.
It is an ideal vegetarian
dish, to prepare without much effort!
SERVES 4 TO 6
medium onions, peeled and diced
yellow or red peppers. Remove seeds and cut into wedges
medium tomatoes, some skin and seed removed, cut in chunks
medium potatoes, peeled and diced in ¾ inch pieces
· 1 ½
lb. baby eggplant or Sicilian eggplant, peeled and diced
tablespoons olive oil
duty pan 10 X 12, 2 inches high
Wipe the vegetables clean, cut them and place in a large bowl.
Sprinkle 4 tablespoons of olive oil over and add salt and pepper to taste.
Mix gently to coat the vegetables well.
Make sure you use a heavy duty pan to insure good results.
Lightly brush the pan with the remaining oil and pour the vegetables into it.
Cover loosely with aluminum foil.
Bake at 400 degrees covered for 30 minutes.
Uncover and continue baking
at 400 degrees for 15 minutes.