A Mediterranean Twist To Your Bbq

1. 1

   Turn on the oven at 200 u00b0C. Wash the potatoes under running water. Wrap each in a piece of aluminium paper and place them on the oven rack. Let bake until they soften, around 30 min. You can poke the potatoes with a fork to test if they are tender enough.

2. 2

   When the potatoes are cooked, remove them from the aluminium paper and place in a large plate. With a fork crush them.Then add salt, pepper and extra vergine olive oil. Even though the potatoes will absorb the oil, don't be stingy in using it. The more and the tastier!

3. 3

   When it comes to the zucchini and peppers you can either grill or bake them.

4. 4

   Rinse peppers and place them in the oven rack. After 15 minutes flip them and continue to bake for another 15 minutes, until the top side is browned up and puffed up (around 30 minutes). Then remove the peel, seeds and stems. Once the peppers are peeled, cut them lengthwise into narrow strips. Marinate the strips with salt and garlic, good extra virgin olive oil and finely chopped fresh herbs. Set aside to marinate for at least 30 minutes, or up to 2 hours.

5. 5

   Cut the zucchini lengthwise (about 5 mm thick), using a swivel vegetable peeler.or a sharp knife. Place them on a lightly oiled baking tray and drizzle the zucchini with olive oil (by using a small cooking brush), salt and pepper. Roast them until the edges begin to brown. Remove from the oven and let it cool. Then place them in a plate and season with oil and the finely chopped herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.