Baked vegetables the easy way

10 servings

70 minutes

Baked vegetables are a bright and aromatic dish of Mexican cuisine that embodies its love for simplicity and rich flavors. The recipe's history traces back to traditions of using fresh vegetables and natural spices that enhance the ingredients' natural taste. Eggplants, zucchinis, tomatoes, and cucumbers are baked in olive oil with oregano, basil, and saffron, creating a rich and slightly spicy flavor. Garlic adds a piquant note while turmeric gives the dish a golden hue. This dish is perfect as a side for meat and fish dishes or as a light meal on its own. Baked vegetables can be served hot or cold, enjoying their rich aromas and health benefits.

Energy value per serving

• Calories: 109.2
• Proteins: 2.5g
• Fats: 5.8g
• Carbohydrates: 11.7g

Ingredients

• Eggplants: 4 pc
• Zucchini: 2 pc
• Tomatoes: 7 pc
• Garlic: 0.5 head
• Cucumbers: 3 pc
• Dried oregano: 2 tbsp
• Basil: 2 tbsp
• Olive oil: 50 ml
• Turmeric: 1 tbsp

Cooking steps

1. Take a tub or a baking tray.

2. Peel the eggplants, zucchini, cucumbers, and tomatoes, and cut them into large cubes.

   Required ingredients:

   • Eggplants: 4 pieces
   • Zucchini: 2 pieces
   • Tomatoes: 7 pieces
   • Cucumbers: 3 pieces

3. Press the garlic through a garlic press.

   Required ingredients:

   • Garlic: 0.5 head

4. Add oregano, basil, saffron.

   Required ingredients:

   • Dried oregano: 2 tablespoons
   • Basil: 2 tablespoons
   • Turmeric: 1 tablespoon

5. Water with olive oil.

   Required ingredients:

   • Olive oil: 50 ml

6. Bake in the oven for 20 minutes.

7. Take out, mix, add salt.

   Required ingredients:

   • Garlic: 0.5 head

8. Send to the oven for another 30 minutes.