Baked vegetables a la Italiano
While having dinner in sunny Italy while waiting for the main course to be served, we tried baked tomatoes and peppers with a little breading on top. We liked them very much. And already at home in the village, taking advantage of the fact that growing a decent crop on our beds, we have our own wonderful vegetables, we decided to reproduce this recipe with our own additions (added cheese, garlic). And it worked!!! My daughter is delighted and often asks to cook. The vegetables come out amazing, increasing or decreasing the cooking time, you get the degree of crunchiness you want, or you make them absolutely melt on the tongue. Ease of preparation and availability of products is also a very important factor. Try once and repeat, repeat, repeat...
Ingredients
Servings 4- tomatoes - 8 pcs.
- Bulgarian pepper - 2 pcs.
- cheese - 50 g
- breadcrumbs - 3/4 tbsp.
- garlic - 2 cloves
- dried oregano - 2 h. l.
- dried basil - 1 h. l.
- extra virgin olive oil - 2 tbsp. l.
- sea salt to taste
- ground hot pepper to taste
Cooking
Step 1
Grate cheese, chop garlic. You can take any herbs you want.
Step 2
Mix crackers, cheese, garlic, dried herbs. Coarse crackers are better than homemade, even if you make them from an ordinary loaf. And if there were no crackers, then take a fresh loaf and chop it with a blender, the end result will not disappoint you at all.
Step 3
Cut the washed vegetables; medium-sized tomatoes - in half, large peppers - into six segments (smaller, probably not worth it).
Step 4
Lay the vegetables cut side up on a baking sheet. Sprinkle evenly with our fragrant breading. Drizzle with a little olive oil. And straight into the oven preheated to 180-200 ° C for 20-30 minutes (or a little more, or a little less).
Step 5
Bon appetit!