Roasted Vegetables with Olive Oil



  • Half a teaspoon of extra virgin olive oil
  • 250 g peeled potato slices
  • 2 pinches of red pepper
  • 2 zucchini
  • 2 eggplants
  • 6 small red peppers
  • 6 small yellow bell peppers
  • 2 red onions
  • 12 shallots
  • 8-10 cloves of garlic
  • 2 tablespoons of capers
  • Salt
  • black pepper

Wash the peppers, eggplant and zucchini with plenty of water and drain. Cut off the stems of the red pepper paste and clean the seeds.
Slice it crosswise and get pepper rings. Cut the zucchini into quarters lengthwise and cut them in half again. Peel the onions. Slice the red onion into apple slices.
Take the olive oil in a large and deep pan. Add the shelled garlic and fry for 2-3 minutes. Add the potatoes, red onion slices and shallots and continue frying.
Add the peppers, zucchini and eggplant. Fry the vegetables on low heat until the water they leave is absorbed. Continue cooking until the vegetables are caramelized.
Season with salt and pepper. Add the capers and remove the pan from the heat. Divide the food onto serving plates. Serve hot or warm.


 

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