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
1 In boiling water, blanch string beans, asparagus, and broccoli. Let cool immediately and lay in a baking pan.
2 Add sliced potatoes and zucchini. Season with salt and pepper. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese.
3 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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