Perime në Furrë (Oven-Roasted Vegetables) (Perime në Furrë)
The Quirky Foodster Team
Ingredients
- Eggplant, cubed — 250 g (2 cups)
- Zucchini, sliced — 250 g (2 cups)
- Bell pepper, sliced — 200 g (1 1/2 medium)
- Red onion, sliced — 100 g (1 small)
- Olive oil — 45 ml (3 tbsp)
- Dried oregano — 3 g (1 tsp)
- Salt — 5 g (1 tsp)
- Black pepper — 1 g (1/4 tsp)
Method
- Preheat oven to 210°C (410°F).
- Toss all the vegetables with olive oil, oregano, salt and pepper on a large baking tray.
- Spread in a single layer to ensure even roasting.
- Roast for 30-35 minutes, turning once halfway, until caramelised and tender.
- Serve warm or at room temperature.
Introduction: A simple, colourful tray of eggplant, zucchini, pepper and onion roasted with olive oil and herbs until caramelised.
Cultural Background: Roasted vegetable sides are a natural fit for Albania’s Mediterranean-leaning cuisine, taking advantage of the abundant summer produce found in home gardens and local markets.
Tips: Don’t overcrowd the tray — use two trays if needed so the vegetables roast rather than steam. Cut vegetables to similar sizes for even cooking.
Variations: Add cherry tomatoes for the last 10 minutes of roasting. Finish with a sprinkle of crumbled feta before serving.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a side to Tavë Kosi, grilled meats, or qofte.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes, or serve at room temperature.
Nutrition: 140 kcal | Protein 2g | Carbs 12g | Fat 10g
FAQs:
Q: Can I roast these vegetables ahead of a gathering?
A: Yes, they hold up well and can be served at room temperature rather than piping hot.
Q: What other vegetables work well here?
A: Mushrooms, cherry tomatoes and fennel are all good additions.
- Eggplant, cubed — 250 g (2 cups)
- Zucchini, sliced — 250 g (2 cups)
- Bell pepper, sliced — 200 g (1 1/2 medium)
- Red onion, sliced — 100 g (1 small)
- Olive oil — 45 ml (3 tbsp)
- Dried oregano — 3 g (1 tsp)
- Salt — 5 g (1 tsp)
- Black pepper — 1 g (1/4 tsp)
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