Vegetariana Recipe
Wood roasted mushrooms, asparagus, artichokes, sauteed baby spinach, red onion, roasted peppers, panna, mozzarella, Pecorino-Romano fresh thyme, capers, goat cheese & garlic.
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Ingredients
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Vegetables
Dairy
Seasoning
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper. Spread the wood roasted mushrooms, asparagus, artichokes, and roasted peppers on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender and slightly charred.
- 2
Sauté the Spinach and Onions
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 3-4 minutes. Add the baby spinach and cook until wilted, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat.
Assembly
- 3
Combine Ingredients
In a large mixing bowl, combine the roasted vegetables, sautéed spinach and onions, capers, and fresh thyme. Mix well to combine all ingredients evenly.
- 4
Add Dairy
Pour the panna over the vegetable mixture, then add the mozzarella, Pecorino-Romano, and crumbled goat cheese. Gently fold together until everything is well coated.
Baking
- 5
Bake the Mixture
Transfer the combined mixture into a baking dish. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
