😉 what a twist! 🍲
Oven baked easy, quick and delicious.
Ingredients:
10 small potatoes
2 courgettes
3 onions
2 tsp of pesto
2 tsp garlic powder
1 tsp salt
3 tsp of olive oil
tomato passata
small bunch of coriander
pressed coconut
Process: Thinly slice the potatoes, courgettes, and onions. In a large bowl, mix pesto, garlic powder, salt, and olive oil thoroughly. Add the potatoes and courgettes to the bowl, tossing until evenly coated with the sauce. Arrange the slices vertically on a baking tray along with the onions. Drizzle with tomato passata and bake at high heat for approximately 30 minutes or until the potatoes are tender. After baking, sprinkle with grated coconut and fresh coriander.
Tips:
Experiment with different vegetables. Make use of the vegetables you already have in your refrigerator or pantry as a smart way to use up those that are close to spoiling. Remember to adapt the cooking times according to the firmness or tenderness of the vegetables by cutting them thinner for tougher textures and thicker for softer textures.
Enjoy🥧🌱