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.
1
Take a tub or a baking tray.
2
Peel the eggplants, zucchini, cucumbers, and tomatoes, and cut them into large cubes.
- Eggplant: 4 pieces
- Zucchini: 2 pieces
- Tomatoes: 7 pieces
- Cucumbers: 3 pieces
3
Press the garlic through a garlic press.
- Garlic: 0.5 head
4
Add oregano, basil, saffron.
- Dried oregano: 2 tablespoons
- Basil: 2 tablespoons
- Turmeric: 1 tablespoon
5
Water with olive oil.
- Olive oil: 50 ml
6
Bake in the oven for 20 minutes.
7
Take out, mix, add salt.
- Garlic: 0.5 head
8
Send to the oven for another 30 minutes.
