Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Conturno

5/21/2016

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Picture
Serves 4

 Ingredients for Roasted Vegetable Side Dish (Conturno)
  • 1 bell pepper, cut into wedges
  • 2 zucchini, cut into thin slices
  • 2 eggplant, diced
  • 1 onion, cut into wedges
  • 1 large tomato, cut into wedges
  • ¼ cup extra virgin olive oil, plus more if needed
  • salt to taste  

Directions

  • Place prepared vegetables on baking sheet in a single layer. Drizzle with olive oil and add salt to taste. Bake at 350°F for at least 30 minutes; turn vegetables as needed to prevent burning. 

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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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