Roasted Potatoes and Vegetables Italian Style
Roasted potatoes and vegetables in an Italian style is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g small potatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 1 Zucchini
- 1 eggplant
- Salt
- 2 carrots
- 1 Garlic clove
- 4 small shallots
- 250 g green beans
- 1 bulb fennel
- 4 tbsp olive oil
- pepper (ground)
- 2 sprigs thyme
Instructions
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1.
Cook the potatoes in salted water for about 15 minutes. Preheat the oven to 180°C with upper and lower heat. Wash the bell peppers, halve them, remove the seeds and cut into bite-sized pieces. Wash the zucchini and slice it thinly.
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2.
Wash the eggplant, halve it lengthwise and slice it as well. Lightly salt these slices and let them draw out water. Then pat them dry. Peel the carrots and shave them into rounds. Separate the garlic clove and halve it. Peel the shallots. Wash and trim the green beans. Wash the fennel, trim it, remove the tough core and slice it thinly.
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3.
Blanch the carrots and beans for 4 minutes each, shock in cold water and drain. In a large pan, brown each vegetable (except potatoes) until golden. Remove and combine all vegetables with the potatoes in a baking dish. Season with salt, pepper, drizzle olive oil, add thyme sprigs and bake in the preheated oven for about 10 minutes until done. Serve on warmed plates.
