Roasted Zucchini and Potato

Chop the onions for cooking and the garlic finely. Without removing the central core of the zucchini, cut all the way through only the edges and cut each long piece crosswise and obliquely. Discard the seeded parts of the patato, chop the fleshy parts into cubes. Chop the carrots and red pepper into small cubes.

Heat the olive oil in a saucepan. Add chopped onions and start frying. After frying for 2-3 minutes, add the garlic, carrot and pepper. Cook over medium heat for 5-6 minutes. Add the tomatoes and wait for it to give juice.

When the patatoes soften, add the zucchini and fry for 5-6 minutes. Then turn down the heat and add 2-3 tablespoons of water and spices (salt, pepper). Cook for 3 minutes with the lid closed. You can serve it either hot or cold. Bon Appetit.

2 zucchini
1 small sized carrot
2 onions
2 potato
1 red pepper
3 cloves of garlic
5 tablespoons of olive oil
1/2 teaspoon of white pepper
1 teaspoon of salt

Roasted Zucchini