Roasted mixed veggies

This is an easy side-dish that you can quickly prepare. It is healthy and savoury - I prepare it as often as I can to accompany fish, meat or any other main course. Also...if you have vegetables dragging in your fridge, just prepare them like this! All veggies will be fine for this recipe...make it with your favorites or with those leftovers!

For 6 servings

Ingredients:

1 aubergine
2 zucchini
1 fennel
200 grams of cherry tomatoes
2 red peppers
2 carrots
3 TBSP of breadcrumbs
salt
⅓ cup of extra virgin olive oil
basil leaves

Directions:

Rinse and cut in chunks all vegetables, around 1 cm size. 

Lightly grease with extra virgin olive oil an oven dish. Place vegetables in it, add salt and the remaining extra virgin olive oil. Mix well.

Pre-heat oven at 180°.

Sprinkle breadcrumbs on top of the vegetables.

Bake for around 45 minutes.

Decorate with basil leaves.  

Suggestions:

You can use these vegetables to dress a dish of pasta. You can add some mozzarella or scamorza cheese on top. It will be more greedy! 

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