The vegetable tiella is a delicious side dish made with potatoes, zucchini, onions and Pomodori Perini. Enriched by the aroma of oregano and grated Pecorino cheese, it is a tasty and versatile dish. Ideal served hot as a side to meats or as a vegetarian main course. Try it!
Preheat the oven to 230°C
Brush the potatoes under running water, peel and wash the onions, trim the zucchini, then slice all three vegetables
In a clay baking dish, arrange the vegetables in layers, alternating with broken-up tomatoes, oregano, grated cheese, salt, pepper and oil
Pour in one ladle of water and bake in the preheated oven until the vegetables are cooked, the water is absorbed and the top has a golden crust
Large pot
Frying pan
Colander
Grater
Store the vegetable tiella in the refrigerator for up to 3 days.
The 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 |
