Baked vegetables with garlic and parmesan
8 servings
60 minutes
Baked vegetables with garlic and parmesan are a true delight reflecting the richness of Yugoslav cuisine. The dish combines the crispy crust of potatoes, the tenderness of zucchini, and the sweet juiciness of plum tomatoes. Baked garlic fills the vegetables with a rich aroma, while parmesan adds exquisite creaminess. This dish is perfect as a light dinner on its own or as a side to meat and fish dishes. It not only surprises with its taste but also delights in its simplicity of preparation. Each serving carries the warmth of home and immerses you in the atmosphere of cozy family evenings. Once you try this recipe, it's impossible not to fall in love with the harmony of its textures and flavors.
1
Preheat the oven to 220 degrees. Cut the top off the garlic head and score all the cloves. Wrap in foil.
- Garlic: 1 head
2
In a large bowl, mix olive oil, herbs, and black pepper. Add quartered potatoes, halved onions, halved tomatoes, and sliced zucchini. Mix well and place on a baking sheet with garlic, only the potatoes and onions. Bake in the oven for 30 minutes.
- Olive oil: 2 tablespoons
- Provencal herbs: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Potato: 3 pieces
- Cocktail onion: 4 heads
- Plum tomatoes: 6 pieces
- Zucchini: 2 pieces
3
Place the tomatoes and zucchini on the baking sheet with the vegetables and roast for another 15 minutes until soft. Unwrap the garlic and squeeze the soft cloves onto the vegetables. Sprinkle with salt and cheese and serve.
- Plum tomatoes: 6 pieces
- Zucchini: 2 pieces
- Garlic: 1 head
- Grated Parmesan cheese: 30 g