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Jun 14, 2012
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Roasted Potatoes with Green Vegetables

By: Jun Jun de Guzman


Roasted Potatoes with Green Vegetables

Baked with Parmesan cheese and olive oil, this partners well with most Spanish dishes like paella. Refrain from overcooking the vegetables so you’ll get extra texture.

Serves 6 to 8 Prep Time 30 to 40 minutes Cooking Time 45 to 50 minutes

 

150 grams string beans, trimmed
1 bundle thin asparagus, ends removed and
      cut into 3-inch pieces
1 head broccoli, washed (florets only)
250 grams marble potatoes, washed well and
      sliced into 2 or 3 pieces
1 zucchini, washed well and sliced into
       1/2-inch-thick half moons
salt and pepper, to taste
1/3 to 1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese

 

In boiling water, blanch string beans, asparagus, and broccoli. Let cool immediately and lay in a baking pan.

Add sliced potatoes and zucchini. Season with salt and pepper. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese.

Bake in a preheated 350ºF oven for 25 to 30 minutes. Serve hot.

 

Photography by  At Maculangan | Food Styling by Jun Jun De Guzman | Props Styling by Paulynn Chang Afable




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