Warm Vegetables And Prosciutto

This dish is easy to do. Prepare for 5 minutes, throw everything in the oven, wait for 35 minutes and enjoy a tasty, delicious meal.

All my recipes are for 2 servings.

  • 4 potatoes
  • 1 carrot
  • 1 small zucchini
  • 1 red onion
  • 4 large mushrooms
  • 4 tbsp olive oil
  • 2 teaspoons chili paste (I use Spice Up from Fine Foods)
  • 1-2 teaspoons salt
  • 2 teaspoons minced garlic (I use Spice Up)
  • 1 tbsp fresh rosemary leaves
  • 3 twists from your black pepper mill
  • 1 teaspoon dried tarragon
  • 8 green asparagus spears
  • 8 slices of prosciutto (or other dry-cured ham which you like or find in your store)
  • 1 orange

How to prepare:

Preheat the oven to 410°F (210°C). Peel the potatoes and the carrot. Wash the zucchini. Cut the potatoes into 1-inch (25 mm) wedges. Cut the carrot into 1-inch (25 mm) pieces. Cut the zucchini into 1-inch (25 mm) slices. Throw away the ends of the zucchini. Peel the onion. Cut the big mushrooms and the onion into halves.

On a parchment-lined baking sheet or pan, combine all the vegetables and the potatoes. Drizzle with olive oil. Season with black pepper, chili, salt, garlic and rosemary leaves. Season the carrot pieces with tarragon. Place the baking sheet in the oven and cook for 20 minutes.

Cut off the hard bottom portion of the asparagus. Wash and cut the orange into pieces or wedges. Take the baking sheet from the oven and add asparagus, orange pieces and prosciutto slices on top of the vegetables. Return the baking sheet to the oven and cook for 15 minutes. Check with a fork that the potatoes are done.

Divide the delicious vegetables, potatoes, orange pieces and prosciutto between two plates.

Potato, carrot, zucchini, asparagus, orange, prosciutto, herbs and spices. Throw them in the oven and enjoy a lovely warm and healthy lunch or dinner.

You can leave a comment here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.