Oven-Roasted Vegetables
Marco Antonio Rivera Salazar
This recipe came about one day when I had an event with some friends, I got out of the office late and only had a bit of cheese, potato, zucchini, and tomatoes in the fridge... Honestly, it turned out really good for snacking.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 potatoes
  • 4 tomatoes
  • 4 zucchinis
  • oaxaca cheese
  • olive oil
  • coarse salt
  • baguettes
  • pepper
Preparation
15 mins
1h
Low
  • Preheat the oven to 200ºC.
  • Cook the zucchini until just tender (just to remove the seeds).
  • Cut the tomatoes in half and remove the seeds.
  • Slice the potato into thin rounds.
  • Brush olive oil in a baking dish.
  • Layer 1 row of tomatoes, 1 row of potatoes, and finally 1 row of zucchini, until you fill the entire space of the dish.
  • Sprinkle oregano over all the vegetables.
  • Drizzle the vegetables with olive oil.
  • Crumble the cheese over the vegetables.
  • Place the dish in the oven for 60 minutes; if you prefer it crispier, you can wait longer.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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