Though Ladera recipes are often associated with summer vegetables, they are enjoyed year-round by vegetarians, vegans, and health-conscious food lovers. These recipes are naturally plant-based and deliver a high level of healthy fats from EVOO. When vegetables are slow-cooked in extra virgin olive oil, not only are they delicious, but they also enhance nutrient absorption, especially vitamins and antioxidants.
Cooking with extra virgin olive oil brings out a depth of flavour that’s unmatched by other oils. Its high content of monounsaturated fats supports heart health, and its antioxidant properties help reduce inflammation. Ladera recipes offer a simple, healthy way to enjoy Mediterranean flavours, making them ideal for a balanced diet.
Ingredients
:
- 1 kg fresh green beans, trimmed and washed
- 2 courgettes, thickly sliced
- 1 potato, cut into large chunks
- 150–200 ml LIÁ extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, crushed
- 1 kg tomatoes, grated
- 1/2 bunch parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Directions
Instructions:
Clean, wash, and drain the green beans thoroughly.
Cut the potato into large chunks and slice the courgettes into thick rounds.
Heat half of the extra virgin olive oil in a large, wide pot over medium heat.
Add the chopped onion and sauté until translucent.
Add the garlic, cooking briefly until fragrant, then add the green beans, courgettes, and grated tomatoes.
Season with salt and pepper, sprinkle in the chopped parsley, and stir everything well.
Cover the pot and let the vegetables simmer gently in their own juices. Add a little water if necessary, but traditionally, Ladera relies on EVOO and tomatoes for moisture.
Cook for about 40–50 minutes, or until the vegetables are tender. Add the remaining EVOO towards the end of cooking to enrich the flavours.
