Best 5 Verdure Al Forno Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Roasted Vegetables: A Culinary Symphony of Flavors and Textures**

Roasted vegetables are a delectable treat that tantalizes the taste buds with their medley of vibrant colors, caramelized edges, and bursts of natural sweetness. From tender-crisp broccoli florets to earthy roasted beets, each vegetable lends its unique charm to this symphony of flavors. The roasting process intensifies their natural sugars, creating a delightful balance between sweetness and savory notes. Whether served as a hearty side dish, a colorful addition to salads, or as the star of a vegetarian main course, roasted vegetables offer a versatile culinary canvas for a variety of dishes. Embark on a culinary adventure as we explore a collection of roasted vegetable recipes that showcase the beauty and versatility of this cooking technique.

Check out the recipes below so you can choose the best recipe for yourself!

VERDURE AL FORNO



Verdure Al Forno image

Make and share this Verdure Al Forno recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced 1/4 inch thick lengthwise (or yellow squash)
1 tablespoon salt
1 tablespoon pepper
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina
1/4 cup grated romano cheese
1 cup plain breadcrumbs
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 375 degrees.
  • Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
  • Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each).
  • Evenly pour 1/3 of the heavy cream.
  • Sprinkle with 1/3 of the mozzarella.
  • Sprinkle with 1/3 of the fontina.
  • Sprinkle with 2 T of the romano.
  • Repeat layers.
  • Top with the bread crumbs. (use fine dried).
  • Dot the bread crumbs with the unsalted butter.
  • To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
  • Bake for 40 minutes until bubbling and top golden brown.
  • Allow to stand for 5 minutes before cutting into it.

ZUCCHINI GRATINE / GRATIN (VERDURE AL FORNO)



Zucchini Gratine / Gratin (Verdure Al Forno) image

Make and share this Zucchini Gratine / Gratin (Verdure Al Forno) recipe from Food.com.

Provided by KathyP53

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced lengthwise 1/4-inch thick (about 1 1/2 lbs)
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/4 cup grated romano cheese (pregrated)
1 cup plain dried breadcrumbs
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 375 degrees.
  • Coat bottom of 9X13" baking dish with EVOO. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Okay if zucchini slices overlap.
  • Evenly pour 1/3 cup heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup Fontina, and 2 tablespoons of Romano. Sprinkle with 1/3 cup of bread crumbs. Repeat layers.
  • My own variation: Giada dotted bread crumb topping with cold butter. I suggest: Melt 4 tablespoons butter and blend with last 1/3 cup of bread crumbs to sprinkle over top of gratine. I don't like plain dry bread crumb toppings and I think the top will brown and crisp up much better this way.
  • Line baking sheet with aluminum foil. Place gratine on top and place in oven. Bake for 40 minutes or until bubbling and top is golden brown.

BAKED VEGETABLE GRATIN (VERDURE AL FORNO)



Baked Vegetable Gratin (Verdure Al Forno) image

Make and share this Baked Vegetable Gratin (Verdure Al Forno) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

6 medium zucchini (about 1 lb.)
coarse salt
1 lb spinach, washed
1 medium onion, chopped
5 tablespoons olive oil (and a little more for the baking dish)
3 garlic cloves, minced
1/2 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley or 2 tablespoons fresh basil
1 cup cooked garbanzo beans
freshly ground pepper

Steps:

  • Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
  • Cut off any long stems from the spinach.
  • Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool.
  • Squeeze out the excess water and coarsely chop.
  • Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold.
  • Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
  • Add the spinach and garlic and saute for an additional 2-3 minutes.
  • Turn into a bowl and let cool.
  • Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
  • Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
  • Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
  • Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed.
  • Let cool; serve at room temperature.

Nutrition Facts : Calories 273.8, Fat 16.9, SaturatedFat 4, Cholesterol 79.3, Sodium 377, Carbohydrate 21.3, Fiber 5.9, Sugar 4.7, Protein 12.8

VERDURE AL FORNO



VERDURE AL FORNO image

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 375 degrees F. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

VERDURE AL FORNO



Verdure Al Forno image

Categories     Bread     Sauce     Bake     Zucchini     Summer

Yield 4 side-dish servings

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
5 medium zucchini (about 1 1/2 pounds total), cut crosswise into 1-inch-thick slices
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese
6 tablespoons grated Pecorino Romano cheese
1 cup plain dried bread crumbs

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil. Coat the bottom of an 8-inch square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each of mozzarella cheese and fontina cheese.
  • Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs. Repeat layering the ingredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes. Serve immediately.

Tips:

  • Choose the right vegetables: Select vegetables that are in season and at their peak freshness. This will ensure the best flavor and texture.
  • Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from overcooking while others remain undercooked.
  • Toss the vegetables with oil and seasoning: This will help them to roast evenly and develop a delicious golden-brown color.
  • Don't overcrowd the pan: Give the vegetables enough space to roast properly. If you overcrowd the pan, they will steam instead of roast.
  • Roast the vegetables at a high temperature: This will help them to caramelize and develop a delicious flavor.
  • Stir the vegetables occasionally: This will help them to cook evenly and prevent them from burning.
  • Serve the vegetables immediately: Roasted vegetables are best served hot out of the oven. You can also store them in the refrigerator for up to 3 days, or freeze them for up to 3 months.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning and preparation, you can create a flavorful and nutritious dish that the whole family will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #eggs-dairy     #vegetables     #easy     #european     #italian     #cheese     #dietary     #low-carb     #low-in-something

Related Topics