Do you like vegetables but, at the same time, you hate wasting hours and hours to roast them?
Here is a super yummy solution, light and very easy to prepare: the baked sandy veggies!
You cut the vegetables, put everything in the oven and….it is done!
You can do anything else you want while they cook with no need to check them every minute.
Spring offers us a big variety of coloured veggies, such as eggplants and zucchini, perfect for this kind of recipe.
I also added potatoes and carrots, but you can use any vegetable you like, according to what the season offers and to which veggies you have at home.
Cooked this way, veggies are crunchy outside and soft inside, delicious and loved even by the fussiest kids!
You can serve this dish as a side dish or since it has potatoes in it, as the main dish and it is perfect even for your vegan guests!
Find here the recipe, try it and let me know what do you think!
Baked sandy veggies
Ingredients for 4 people:
Extra Virgin Olive Oil
Cut the eggplant edges, wash and cut into pieces.
Put them in a colander with cooking salt and allow to rest for 30 minutes to loose the water. Then wash again and dry.
Cut the zucchini edges, wash and cut into pieces.
Peel the potatoes and cut into pieces.
Peel the carrots and slice.
Put all the veggies together in a bowl and season with salt, pepper, oregano, extra virgin olive oil and breadcrumbs.
Mix well and transfer on a baking tray with baking paper, spreading all the veggies on the surface of the baking tray.
Bake at 200° for about 20 minutes, mixing well after 10 minutes to ensure an equable cooking process.
When cooked, serve hot.
Buon appetito, your baked sandy veggies are ready!