Roasted Vegetables - Thermador PROFESSIONAL Series Recipes

ROASTED VEGETABLES

INGREDIENTS
2 medium tomatoes
1 tbsp. olive oil
1 lb. potatoes
3 cloves garlic
1 sprig oregano
Salt and pepper
2 sprigs rosemary
1 red pepper
2 zucchini, about 1 lb.
1 large fennel bulb
3 tbsp. olive oil
Make a cross incision in the tomatoes and steam in the perforated pan as indicated.
Pull off the skin and slice the tomatoes.
Grease the baking pan or a glass ovenproof dish with 1 tbsp. oil. Peel and slice the
potatoes, then spread the slices out in the baking pan.
Peel and slice the garlic cloves. Tear off the oregano leaves, chop coarsely and scat-
ter over the potato slices with the garlic. Season with salt and pepper. Place whole
rosemary sprigs on top.
Cut the pepper into pieces, the unpeeled zucchini into slices and the fennel into thin
strips. Mix together, add salt and spread over the potatoes.
Cover the vegetables with the tomato slices, season with salt and drizzle with oil.
Bake as indicated.
COOK'S TIP:
Serve with a cream cheese and olive paste sauce, pesto, or simply some grated
Parmesan.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
Vegetables
STEAM CONV, 400°F
30 minutes
Baking Pan (Level 2)
Tomatoes
STEAM, 210°– 212ºF
1 – 2 minutes
Perforated + Baking Pan
(Level 3 + 1)
3 3
1 1
AND CASSEROLES
33