Baked vegetables

Multicolor dish baked vegetables. Perfect to serve with rice, couscous, bulgur, quinoa, etc.

Ingredients

• 1 eggplant
• 1 zucchini
• 1 large potato
• 1 red pepper
• 1 green pepper
• 3 medium tomatoes
• 1 onion
• 1 fennel
• 1 kg. Mushroom
• 1 dozen asparagus
• 4 generous tablespoons olive oil
• Salt and pepper

Preparation

Wash the eggplant and zucchini and cut into slices 12 cm. Peel, wash and cut the potatoes into thin slices. Remove the red and green peppers pips and stems; wash them and cut lengthwise into 4 pieces.

Wash tomatoes and split them in two. Peel the onion, wash and cut to form rings. Clean and wash the fennel leaves separated one by one. Cut the sandy part of the foot of the mushrooms, wash well to remove all dirt and split them in half. Asparagus remove the hard part of the stem and wash them.


Turn the oven to 250 ° C. Grease with a little oil in a baking dish. Place all vegetables (forming layers, ordering each type of vegetable, one above the other in a round dish, like a pie, or in rows arranged in a rectangular source) salt and pepper and spread over the remaining oil.

Bake for 45 minutes or until the vegetables are at their best, according to taste.

Comments Recipe
The ingredients are an indicative suggestion about 6 people. You can use all these vegetables or only some of them, and also incorporate other like broccoli, mushrooms, etc.