Verdure miste arrosto

Name: Verdure miste arrosto (Mixed roasted vegetables)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 medium zucchini (courgettes); 1 large eggplant (aubergine); 1 large eggplant (aubergine); 2 medium potatoes, peeled; 1 red capsicum (pepper); 1 red capsicum (pepper); 2 medium zucchini (courgettes); 8 tablespoons olive oil; 1 large red onion, peeled; 3 medium tomatoes

Mixed roasted vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This colourful baked vegetable dish could accompany any main course or could even be served as a meal in itself, perhaps together with a few other side dishes. You can add a couple of whole garlic cloves, and any fresh herbs such as basil, parsley, mint, or thyme to this dish before cooking.

Ingredients

1 large eggplant (aubergine)
2 medium zucchini (courgettes)
1 red capsicum

Europe
Italy
Side dish
August
Gluten-free
Mediterranean
Vegan
Tuscany

Method

Preheat the oven to 200°C (400°F/Gas 6).

Halve the eggplants lengthways and cut into 3 mm (⅛ in) slices. Put them into a colander, sprinkle with a little salt and leave them for their bitter juices to drain away while you prepare the rest.

Trim the zucchini and slice th