How to make delicious baked vegetables in spaniarda

What do you make when you have a sweet tooth and a craving for a baked vegetable?

Well, you can’t have one without the other, right?

Well…sort of.

And this is what I came up with.

The spanish version of baked vegetables comes with a bit of a twist, since you can only use one of the two varieties in your dish.

In this recipe, the spanish onion is the main ingredient, along with some sweet potatoes and other vegetables.

The other ingredients are baked, then covered in a crusty breadcrumb.

If you’d prefer, you could also make the spaniards version, but the result would be slightly different.

Spanish baked vegetables: A basic spanish recipe.

Ingredients: 1 onion, chopped 2 cloves garlic, chopped 3 tbsp olive oil 1 large carrot, chopped 1 red pepper, chopped 4 tbsp dried oregano 1 tbsp parsley salt to taste, to taste (you can omit the salt if you want) 1 cup sliced sweet potatoes (cut into wedges) 1 medium sweet potato, peeled and cut into wedge-shaped wedges (cut the wedges into 6 wedges or 6 smaller pieces, then use them as wedges for filling the pie) 1 tbsp olive or canola oil 1/4 cup sugar 1 tbsp water For the crust: 1/2 cup all-purpose flour (you could substitute other flour if you’d like) 1 tsp baking powder 1/8 tsp salt 1/3 cup olive oil (you might need to add some salt or sugar if you don’t want to use the whole olives or canolas) For the filling: 2 tbsp olive, canola or coconut oil, for frying 2 tbsp honey, for topping 3 tbsp butter (I used a whole-fat butter and used a little butter for the filling) For serving: 3 tbsp chopped fresh parsley, for garnish Instructions In a small saucepan, heat the olive oil over medium heat and add the onions and garlic.

Cook, stirring, until softened and translucent, about 10 minutes.

Add the carrots and peppers, stirring until the carrots are soft and translucent.

Add in the oreganos, parsley and salt, and cook until the mixture thickens.

Add to the onions, garlic, olive oil, butter and parsley.

Stir in the sweet potatoes, sweet potatoes with the breadcrumbs and the olives.

Cook for another 5 minutes or until all the vegetables are softened.

Stir well and cook for another 2 minutes.

Stir and cook another 2 more minutes or the mixture will be mushy.

Add some honey if you like.

Serve immediately, topped with a sprinkling of the chopped fresh coriander.

Recipe Notes: For the spain version of this recipe: If you don�t have an oven, you will need to make a crust.

You can also make a sandwich by baking the vegetables on a rimmed baking sheet with a foil lid.

Alternatively, you might try using a parchment-lined baking sheet and spreading the vegetables out.

Recipe by: Angela Gohler