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Here is a very simple recipe that I usually use as accompaniment for any type of meat or fish. The baked potatoes with vegetables they are easily prepared and are very tasty. As I have told you, I usually use them as a garnish, but other times I add chopped chicken or sausages and I already have a plato complete with carbohydrates, vegetables and proteins. Sometimes I have also prepared it with seitan and it is very rich, it is a good option to provide protein if you do not like or do not want to eat meat.
Baked potatoes with vegetables
A dish that can be used to accompany us or that we can prepare as a main dish.
- Barbara Gonzalo
- Recipe type: vegetables
- Rations: 3-4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 500 gr. of potatoes
- 1/2 broccoli
- 1 slice of pumpkin
- 1/2 aubergine
- chopped parsley
- olive oil
- 1/2 glass of white wine
- 2 cloves of garlic
- shawl
- pepper
- paprika
Preparation
Peel the potatoes and dice them.
Peel the pumpkin and dice it together with the aubergine. Cut the broccoli into florets. Reserve.
Pour a drizzle of oil on the bottom of a baking sheet and place the potatoes. Reserve.
In a mortar put the 2 garlic cloves, a teaspoon of salt, a pinch of pepper and chopped parsley (better if it is fresh, although I did not have it this time and I had to use dry) and crush it with a mortar.
Once the garlic is well crushed, add 3 tablespoons of olive oil. Mix.
Add the white wine and finish mixing well.
Pour half of the mixture over the potatoes and stir them until they are well coated.
Put the potatoes in the oven preheated to 180ºC and bake for about 20 minutes.
Then take the tray out of the oven, place the rest of the vegetables on the potatoes and pour the remaining mortar mixture over it along with a teaspoon of sweet paprika. Mix well.
Return to the oven and let the vegetables cook for about 30 more minutes. Stir from time to time so that the vegetables and potatoes are done evenly.
Once we check that the potatoes and vegetables are done, it can be served.
