Side dishes

Ortolana — roasted mixed vegetables

Name: Ortolana — roasted mixed vegetables
Ingredients: 2 aubergines; 2 courgettes; 2 potatoes; 2 peppers; 2 carrots; Oil and salt, as needed

Aubergines, courgettes, potatoes, peppers and carrots baked together: a colourful side dish that also makes a lovely pasta dressing.

From Nonna Adele’s kitchen

Temperatures: 180 °C

LET’S GET COOKING

Method

Wash and trim the vegetables. Peel the potatoes and carrots and remove the seeds and white ribs from the peppers.
Cut everything into even pieces, making the potatoes and carrots a little smaller than the softer vegetables.
Season with salt and spread in a 25 × 28 cm baking dish, without adding oil yet. Bake in an oven preheated to 180 °C for 30 minutes.
Take the dish out and spoon off the liquid collected at the bottom. Add oil and mix.
Continue cooking at 180 °C for another 30 minutes, until the potatoes and carrots are tender too. Serve as a side dish or mix with pasta drained al dente.