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A simple side dish with crunchy vegetables, a light side dish because it is cooked in the oven and not fried
When side dishes are hearty and easy to prepare, isn’t it better? Like this pan of crispy baked vegetables, cooked with what we commonly have at home or that we can easily buy.
From spring onwards we use these vegetables, but in winter it will be enough to use the same method and replace them with cabbage, broccoli, pumpkin or whatever we like best. Ideal next to fish, meat but also with an omelette, or to fill good homemade bread, a piadina, a focaccia and much more.
Pan of crispy vegetables in the oven, tips and cooking
Before moving on to the recipe for the pan of crunchy vegetables in the oven, two pieces of advice: let’s safely use breadcrumbs for celiacs, which are good for everyone and still taste good. And if we want to give more flavor we can replace the pepper with a teaspoon of sweet paprika or dried chilli.
Ingredients:
2 large courgettes
3 medium potatoes
2 medium carrots
1 large round aubergine
10 datterini tomatoes
6 tablespoons breadcrumbs
5 tablespoons extra virgin olive oil
2 sprigs of marjoram
Salt to taste
pepper as needed
Preparation: side dish
The bulk of the work, even if it is an operation we do often, is clean the vegetables. Then we trim the courgettes, we do the same with the carrots and the eggplant. Then we also peel them potatoes and wash everything well.
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We dry the vegetables well and then we move on to cut. Here we need a little eye, even if the measures are different. But we must try to slice the carrots and courgettes more or less of the same thickness (we should rather use a mandolin), while with the potatoes and the aubergine it will be enough to make pieces of similar size.
Finally, wash the cherry tomatoes, dry them as well and cut them into quarters. Now that we have what we need, just put everything in a large bowl and season with 3-4 tablespoons of extra virgin olive oil, a couple of pinches of salt and a few grinds of fresh pepper. Mix well with a wooden spoon and vegetables are readyAnd.
Take a pan large enough to hold everything and line it with a sheet of baking paper. Then we spread the vegetables taking care not to let them overlap each other in order to ensure uniform cooking.
Another drizzle of oil, sprinkle the breadcrumbs on the surface and bake at 180°. Cook for 20 minutes on the middle shelf, then take the pan out for a moment and flavor with the marjoram leaves. Put it back in the oven for another 10 minutes, then pass the pan of crispy vegetables to the for under the grill for 5 minutes.
At the end all the vegetables must be well cooked but not deformed. We take them out and serve immediately, but they are also good warm.
