Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchinis, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Ubriaco cheese
- 1 tablespoon dried oregano
- Salt and pepper to taste
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 large bowl, combine the eggplant, zucchinis, red and yellow bell peppers, red onion, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the grated Ubriaco cheese, dried oregano, salt, and pepper over the vegetables and toss again to distribute the seasoning.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
8. Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 16g
Protein: 4g
Fiber: 5g
Sugar: 9g
Sodium: 220mg
Substitutions for ingredients:
- You can substitute other types of cheese for the Ubriaco cheese, such as Parmesan, Romano, or Asiago.
- You can use other vegetables in this recipe, such as mushrooms, cherry tomatoes, or broccoli.
Variations:
- You can add fresh herbs, such as basil or parsley, to the vegetables before roasting.
- You can drizzle balsamic vinegar over the vegetables before serving for added flavor.
Tips and tricks:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Use a large bowl to toss the vegetables with the seasoning to ensure that they are evenly coated.
- Don't overcrowd the baking sheet, as this can cause the vegetables to steam instead of roast.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted vegetables, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter or in individual bowls. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the roasted vegetables with a side salad or crusty bread.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are sticking to the parchment paper, use a spatula to gently loosen them before serving.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in this recipe.
Food history:
Ubriaco cheese is a type of Italian cheese that is aged in wine. It is known for its tangy and fruity flavor.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the Ubriaco cheese, with a hint of sweetness from the roasted vegetables.
Serving suggestions:
Serve this dish as a side dish or as a vegetarian main course.
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