Fried Vegetables

4 servings

40 minutes

Fried vegetables are the heart of Mediterranean cuisine, infused with the aromas of warm sun and sea breeze. This recipe dates back to ancient times when vegetables were roasted over an open flame to reveal their natural sweetness and rich flavor. Peppers, eggplants, and zucchini baked in olive oil develop a caramelized crust, while garlic adds a spicy note. The dish is both light and rich at the same time; it can be served as a side to meat or fish or enjoyed on its own by dipping crispy bread into the fragrant juice. Its simplicity makes it perfect for family dinners and friendly gatherings, filling the atmosphere with warmth and coziness.

Energy value per serving

• Calories: 455.6
• Proteins: 4.8g
• Fats: 40.2g
• Carbohydrates: 19.5g

Ingredients

• Eggplants: 1 pc
• Red sweet pepper: 2 pc
• Zucchini: 1 pc
• Red onion: 2 head
• Garlic: 8 clove
• Olive oil: 8 tbsp
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut peppers, eggplants, and zucchini into long strips, and the onion into quarters.

   Required ingredients:

   • Eggplants: 1 piece
   • Red sweet pepper: 2 pieces
   • Zucchini: 1 piece
   • Red onion: 2 heads

2. Leave unpeeled garlic cloves in boiling water for 5 minutes.

   Required ingredients:

   • Garlic: 8 cloves

3. Place the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in a preheated oven at 180 degrees, stirring occasionally, until cooked.

   Required ingredients:

   • Olive oil: 8 tablespoons
   • Sea salt:  to taste
   • Ground black pepper:  to taste