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Sicilian Cooking

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Baked Vegetables

( Verdure al forno )

This recipe is enough for 4 to 6 persons, it is healthy and delicious. The secret of this dish is in the simplicity of the preparation, which is easy and fast. The end result is an unexpected mosaic of savors that can easily satisfy the most discriminating gourmet. 

La Signora  Danila, my mother-in-law cooked this dish often, especially in the summer. She learned this recipe from her grand-mother Emilia. Now Terry, my wife, carrying on this delightful tradition, bakes this dish to serve either as a main dish or as a “contorno” – side dish- to meat or fish. It is an ideal vegetarian dish, to prepare without much effort!

  • Serving Size4 to 6
  • Recipes of the Italian RegionsBaked Vegetables

    Ingredients

    • 3 medium onions, peeled and diced
    • 2 yellow or red peppers. Remove seeds and cut into wedges
    • 4 medium tomatoes, some skin and seed removed, cut in chunks
    • 3 medium potatoes, peeled and diced in ¾ inch pieces
    • 1 ½ lb. baby eggplant or Sicilian eggplant, peeled and diced
    • 5 tablespoons olive oil
    • salt and pepper
    • heavy duty pan 10 X 12, 2 inches high

    Instructions

    1

    THE VEGETABLES
    Wipe the vegetables clean, cut them and place in a large bowl. Sprinkle 4 tablespoons of olive oil over and add salt and pepper to taste. Mix gently to coat the vegetables well.

    2

    THE ASSEMBLY
    Make sure you use a heavy duty pan to insure good results. Lightly brush the pan with the remaining oil and pour the vegetables into it.

    3

    THE BAKING
    Cover loosely with aluminum foil. Bake at 400F covered for 30 minutes. Uncover and continue baking at 400 degrees for 15 minutes.