Sliced ​​roasted vegetables and rosemary

Sliced ​​roasted vegetables and rosemary© Hlphoto, Adobe Stock

Preparation: 20 minutes

Cooking: 1 hour

Number of people: 4

Difficulty: Easy

Type of dish: Plate

Cost: €

Ingredients

3 zucchini1 eggplant400 gr cherry tomatoes2 rosemary branches1 red pepper1 red onion300 gr fetaSaltpepperOlive oilPiper Espelette

recipe

Wash the zucchini, remove the edges, cut into pieces.

Wash the eggplant, remove the stalk, cut it into small cubes.

Wash the pepper, cut it in half, remove the stalk, white membranes and seeds. Cut into small strips.

Peel a squash, grate it and chop it finely.

Preheat the oven to 180 ° C or Th.6.

Wash the cherry tomatoes, cut them in half.

Coat a gratin plate with oil. Place the onions at the bottom of the dish and then place the rest of the vegetables. Salt, pepper, add 2 or 3 peppers Espelette, rosemary sprigs, pour a little olive oil. Put in the oven making sure the vegetables are stirred occasionally during cooking. After 45 minutes add the slice, crumble it, mix it quickly without insisting too much and continue cooking.

Serve hot with a green salad.

Advice:

This preparation is also delicious eaten cold. In this case, add a little balsamic vinegar

Apoline Arnoud, Jellyfish in France

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