Vegetable tiella is a delicious side dish made with potatoes, zucchini, onions, and Perini tomatoes. Enriched with the aroma of oregano and grated Pecorino cheese, it is a tasty and versatile dish. Ideal to serve hot as a side to meats or as a standalone vegetarian dish. Try it!
Preheat the oven to 230 degrees
Brush the potatoes under running water, wash the peeled onions and trimmed zucchini, then slice the three vegetables
In a clay pot, layer all the vegetables, alternating them with chopped tomatoes, oregano, cheese, salt, pepper, and oil
Pour a ladle of water and place in the preheated oven until all the vegetables are cooked, the water is absorbed, and the surface has a golden crust
Large pot
Pan
Colander
Grater
Store the vegetable tiella in the refrigerator for up to 3 days.
Vegetable tiella is a typical dish of Apulian cuisine.
Italia, Puglia
| Energy (kcal) | 38.82 |
| Carbohydrates (g) | 7.84 |
| of which Sugars (g) | 2.21 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.43 |
| Fiber (g) | 1.26 |
