Verdure Al Forno
Elevate your vegetable side dish game with the rustic charm of **Verdure Al Forno**, a classic Italian roasted vegetable medley bursting with Mediterranean flavors. This wholesome recipe features a vibrant assortment of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, all seasoned with fresh rosemary, thyme, and garlic before being roasted to caramelized perfection. Tossed in extra virgin olive oil, the vegetables are tender yet slightly crisp around the edges, offering a delightful contrast of textures. For an optional finishing touch, a sprinkle of breadcrumbs and parmesan adds a golden, savory crust. Ready in just an hour, this versatile dish is perfect as a comforting vegetarian main or a colorful side to complement grilled meats or pasta. Simple, healthy, and irresistibly flavorful, this oven-roasted Italian vegetable recipe is bound to become a staple in your meal rotation!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 250 g cherry tomatoes
- 4 large garlic cloves
- 4 tbsp extra virgin olive oil
- 2 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g parmesan cheese (optional)
- 50 g breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Wash all vegetables thoroughly and pat them dry.
Slice the zucchini, eggplant, and red onion into 1cm-thick rounds.
Cut the bell peppers into strips, discarding the seeds and inner membranes.
Halve the cherry tomatoes.
Mince the garlic cloves finely.
In a large mixing bowl, combine the sliced zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and minced garlic.
Drizzle the olive oil over the vegetables and season with rosemary, thyme, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
Transfer the vegetables to a large baking dish, spreading them out in an even layer.
If desired, sprinkle the top with breadcrumbs for added crunch and grated parmesan cheese for a savory touch.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and slightly caramelized at the edges. Stir halfway through cooking for even roasting.
Remove from the oven and let the Verdure Al Forno cool slightly before serving. Enjoy as a standalone dish or as a side to grilled meats or pasta.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 8386 mg | 365% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 71.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 880 mg | 68% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
