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Oven-Roasted Vegetables - {Cianfotta Al Forno}


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  • 4 plum tomatoes
  • 2 red or yellow bell peppers
  • 2 baking potatoes peeled
  • 2 onions
  • 1 eggplant
  • 6 garlic cloves
  • 1/3 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped fresh basil


Servings 6


Step 1

Heat the oven to 400 degrees.

Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pieces. Place them in a shallow roasting pan large enough to hold all of the ingredients in a single layer. Add the garlic, olive oil and salt and pepper to taste. Mix well.

Bake until the vegetables are tender and browned, 60 to 75 minutes, stirring every 15 minutes or so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve warm or at room temperature.

This recipe yields 6 servings.

Each serving: 187 calories; 58 mg sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 3.56 grams fiber.

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