Verdure saltate
Roasted vegetables

Ingredients for 4 hungry people  

• 400g aubergine
• 400g zucchini
• 200g potatoes
• 20g spring onion
• 10g extra virgin olive oil
• 50g white wine (optional)
• 5g + 5g salt
• 5g chili oil
• pepper

Procedure

1. Cut the aubergine in strips, circa 3cm³, trying to leave some rind on every piece and let it rest in water with half of the salt for half an hour;
2. Cut the zucchini in circa 2cm³ pieces;
3. Cut the potatoes in circa 1.5cm³ pieces;
4. Mince the spring onion;
5. Warm up the oil and the chili oil in a wok;
6. Add the potatoes, let it cook for 5 minutes;
7. Add the spring onion, the zucchini and aubergine;
8. Let it roast on high heat, then add the white wine;
9. Let it cook while turning for 10 minutes;
10. Sprinkle the rest of the salt on top of the vegetables, grind some pepper;
11. Cook for 4 more minutes, serve warm.

Tip: instead of white wine, red wine, whiskey or brandy can be used, exeptionally just 25 ml of water.

Tip: other vegetables can be added as well, like carrots, capsicum, tomatoes, broccoli, cauliflower, or champignons; just pay attention to timing, hydration, and size of the strips, i.e. the tomatoes must be added just a few minutes before, and the broccoli require some water.