Mediterranean baked vegetables, “a barchetta”.
Mediterranean baked vegetables, “a barchetta”.
Mediterranean baked vegetables, “a barchetta”. My family often prepares this recipe, which is called “a barchetta” because vegetables are cut into wedges and look like small boats or canoes.
The main ingredients are fresh vegetables, aromatic herbs, and extra virgin olive oil. This is a healthy dish that is clearly Mediterranean in style and taste, but it can also be prepared in winter with other seasonal vegetables.
This recipe is #glutenfree and #vegan.
Ingredients
Aubergines 1 large round (or 2 long and thin)
Ripe tomato 1
Red pepper 1
3 small potatoes (or 1 large)
Courgettes 2 small (or 1 large)
Extra virgin olive oil q.b.
Oregano about 1 tablespoon
Basil 10 leaves
Salt to taste
Equipment
1 baking sheet, baking paper, 1 knife, 1 cutting board, 1 large bowl, 1 medium sauce-pan.
Preparation
Wash and clean the vegetables thoroughly.
In a medium saucepan bring the water to the boil.
Meanwhile, peel potatoes and cut into regular wedges.
As soon as the water boils, add the potatoes and cook until the water begins to boil again, then drain the potatoes and let them cool.
Carefully cut the other vegetables into regular wedge shapes.
Chop the basil and mix in a bowl together with the oregano, salt, and extra virgin olive oil.
Pour the vegetables cut into wedges into the oil mix, then mix well, preferably using your hands.
Preheat the oven to 180 ° C.
Line a large baking tray with parchment paper. Arrange the vegetables in one layer. (In order to cook properly it is important that the vegetables are in one layer, not piled on top of each other).
Bake for 30-40 minutes at 180 ° C.
Serve!
Tips.
Check the cooking after about 20-25 minutes, because some vegetables might cook more quickly than others. In this case, remove them from the oven with a fork.
You can use a variety of mixed vegetables or just one type. For example, you can use eggplants only, or other seasonal vegetables as you like.
Use fresh basil and dried oregano; in case you cannot find fresh basil, you can add two tablespoons of basil pesto after the vegetables are cooked (do not cook pesto!).
