Roasted Mixed Vegetables
Peppers are abundant in Italy and my favourite vegetable side dish made by Nonna Maria was ciambotta. The peppers in this recipe are not fried but baked al forno. You can add any vegetables, but I opted for courgettes as they provide a contrasting colour.
4 courgettes, sliced lengthways, 1cm thick * 2 yellow and 2 red peppers, quartered lengthways * salt and freshly ground pepper * 90g (3 floz) olive oil * 2 garlic cloves, chopped * 4 tbsp red wine vinegar * 3 tbsp fresh basil, chopped
Put the courgettes into a bowl of water and leave for 30 minutes. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Pan scorch the peppers in a griddle pan. Do the same to the courgettes. (Or you could grill for 3 minutes each side until browned).
Brush a baking tray with a little olive oil. Place the vegetables into the baking tray, then sprinkle on a little salt and pepper. Mix together the olive oil, garlic, vinegar and basil in a bowl, then add to the vegetables. Give one good mix with your hands and put into the oven. Bake for 15 minutes. Just keep checking on them. Cooking times depends on how thick you have cut them and how much you scorched them.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.