Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 zucchinis, sliced into 1/2 inch rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/4 cup olive oil
- 2 tablespoons black peppercorns, crushed
- 1 teaspoon sea salt
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the crushed black peppercorns and sea salt.
4. Brush both sides of the eggplant, zucchini, and bell pepper slices with olive oil.
5. Sprinkle the pepper and salt mixture over both sides of the vegetables.
6. Place the vegetables on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes or until the vegetables are tender and the pepper crust is golden brown.
8. Sprinkle the grated Parmesan cheese over the vegetables and return to the oven for 2-3 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 11g
Protein: 5g
Sodium: 470mg
Fiber: 5g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer.
- Instead of Parmesan cheese, you can use any type of cheese you like.
Variations:
- You can add sliced onions or mushrooms to the vegetables.
- You can use different herbs such as thyme or rosemary instead of parsley.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- You can use a food processor to crush the black peppercorns.
- If you want a spicier crust, add more black peppercorns.
Storage instructions:
- Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vegetables in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the vegetables on a platter with a sprinkle of chopped fresh herbs.
Garnishes:
- Garnish with additional chopped fresh parsley.
Pairings:
- Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the vegetables are not tender after 25 minutes, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and cooking.
Food history:
- Mont Blanc is a mountain range in Europe known for its snowy peaks. This recipe is named after the mountain range because of the white Parmesan cheese that resembles the snow on the mountain.
Flavor profiles:
- The black pepper crust adds a spicy kick to the vegetables while the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
- Serve the Mont Blanc Pepper-Crusted Vegetables as a side dish or as a main dish with a side of protein.
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