med baked vegetables

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* Exported from MasterCook *

 

Mediterranean Baked Vegetables

 

Recipe By :Jenni Fleetwood (Editor)

Serving Size : 6 Preparation Time :0:00

Categories : Specific Appliance {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons olive oil -- divided

2 onions -- halved and sliced

1 garlic clove -- crushed

1 tablespoon finely chopped fresh sage

4 large ripe tomatoes -- quartered

3 zucchini -- thickly sliced

2 small yellow bell peppers -- quartered and seeded

2 small red bell peppers -- quartered and seeded

1/4 tablespoon fresh white or whole-wheat breadcrumbs

1/4 tablespoon freshly grated Parmesan cheese

8 pitted black olives (8-10)

salt and ground black pepper

sage leaves -- to garnish

 

1. Heat 2 tbsp of the olive oil in a frying pan, add the onions and cook,

stirring occasionally, until softened. Add the garlic and continue cooking until

the onions are really soft and golden. Stir in the sage and season well.

 

2. Transfer the onions to a large oval tian or earthenware baking dish. Spread

them evenly, then arrange the tomatoes, courgettes and peppers on top.

 

3. Preheat the oven to 400F. Drizzle the remaining oil over the mixed vegetables

and season well. Bake for 30 minutes.

 

4. Sprinkle the fresh breadcrumbs and Parmesan cheese over the vegetables and

arrange the olives on top. Return to the oven for a further 10-15 minutes. or

until the vegetables are tender. Serve garnished with the sage leaves.

 

RE-RELEASE: book previously published as One-Pot and Clay Pot Cookbook Jenni

Fleetwood (Ed.), ISBN: 0754808696, Hardcover, 2001 Publisher: Anness

Publishing, Ltd. (

 

B & N format (paperback, half size)

 

Source:

" The Cook's Encyclopedia of One-Pot & Clay-Pot Cooking "

Copyright:

" 2002 (Paperback - Only From B & N Books) ISBN: 0760734852 "

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Per Serving (excluding unknown items): 175 Calories; 13g Fat (60.2% calories

from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol;

69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

2 1/2 Fat.

 

NOTES : This colourful selection of vegetables is baked in a shallow clay pot,

known as a tian in Provence where it is also the name given to the food baked in

it. (SERVES 4-6)

 

Nutr. Assoc. : 0 0 0 3403 926093 5663 2236 2236 3339 0 4282 2130706543

2130706543