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Roasted vegetable baked penne

INGREDIENTS 2 red bell peppers 2 zucchini 2 vegetable marrows Mushrooms 1 onion 1/4 cup of olive oil 1 teaspoon of fine salt 1 teaspoon of ground black pepper 1 tablespoon of herbes de Provence or Italian seasoning 450 g of penne pasta 3 cups of Marinara sauce 1 cup of grated cheese 1/2 cup of grated smoked Mozzarella 1/2 cup of frozen peas 1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing 2 tablespoons of butter
PREPARATION 1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together.
2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft.
3. Boil the penne for 6 minutes until it turns al dente. Drain the water.
4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl and mix everyth…

10 shamelessly appetizing cheese dishes

Roasted chicken with Parmesan

INGREDIENTS 2 tablespoons of olive oil A pinch of dried garlic 1 cup of breadcrumbs 1/2 cup of Parmesan 1 teaspoon of basil 1/2 teaspoon of black pepper 6 halves of chicken breast (without the skin)
PREPARATION 1. Preheat the oven to 175°C. Grease a baking mold with oil.
2. Combine the oil and garlic. Mix together the breadcrumbs, grated Parmesan, basil, and pepper in another bowl.
3. Drop each piece of meat into the oil, then coat in the breadcrumbs.
4. Place the chicken in the baking mold, and sprinkle it with the rest of the coating.
5. Bake for about 30 minutes. The moisture should be clear and the meat will turn a golden color.
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