(Vegetable mould, Marches-style - Traditional recipe)

1 (200 g - 7 oz) red pepper, cut into thin strips
1 (200 g - 7 oz) yellow pepper, cut into thin strips
1 (150 g - 5 1/2 oz) onion, finely sliced
400 g (14 oz) potatoes, finely sliced crossways
250 g (8 1/2 oz) ripe but firm tomatoes, sliced crossways
5 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese
Oregano
Salt
Pepper

Time:
preparation: 30 minutes
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 250 (kCal) - 1046 (kJ)
Protein: 5.9 (g)
Total fat: 15.8 (g)
Total carbohydrate: 22.3 (g)
Sugars: 7.7 (g)

Peppers, tomatoes, potatoes, onions cooked in the oven; it's a tasty one-plate meal made with these simple ingredients.
Prepare all the ingredients.
Preheat oven to 200°C (400°F). Oil a shallow, not too large, ovenproof dish. Alternate potatoes, tomatoes, onion and peppers. Sprinkle every layer with a pinch of oregano, salt and pepper. Brush a little olive oil. Sprinkle grated Parmesan cheese over the last layer.
Bake for about an hour or until golden.
Serve hot.

Note

- Preparation times can't be modified.
- We didn't use onion but dried chives and generally we use no pepper. We tasted it with cubed mozzarella cheese instead of Parmesan. Some people don't like it. We arranged it over every layer and over the last one. The dish is tasty and not heavy to digest.

What's the right wine?

Verdicchio dei Castelli di Jesi (a white wine from Marches).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".