Monday, September 22, 2014

Roasted vegetables

We used to love eating at an Italian place that had a marvelous vegetarian pizza rightly named "vegetariana". That pizza was fairly simple and yet packed full of flavour. That's what made it one of our favourites, I guess. We love simple yet surprising recipes. The pizza was topped with a classic tomato sauce, lots of grilled and olive oil-marinated peppers and zucchini and just the right amount of mozzarella and oregano. And so that place stopped making that pizza and that was one of the reasons we don't go there so often. 

But that did not stop us from trying to make our own roasted vegetables to be stocked in jars, ready for use anytime! The wonderful thing about this recipe is that it gives way to your imagination, you can pop in almost any vegetable depending on your liking. It's no rocket science, it's just some grilled vegetables.

Ingredients: (Serves 4)
2 bell peppers
1 zucchini
4 cloves of garlic
1/2 teaspoon of dried oregano
salt and pepper
2 tablespoon of olive oil

Optional ingredients:
Mushroom
Tomatoes

Method:

  • Pre-heat your over at 180 degrees Celsius or 350 degrees Fahrenheit
  • Slice the vegetables thickly and place in a baking tray, making sure they don't overlap each other.
  • Toss in the peeled whole garlic cloves
  • Sprinkle the dried oregano, salt and pepper on the vegetables
  • Drizzle with olive oil, making sure each vegetable element gets a good dropping.
  • Bake for about 20 minutes or until the vegetables feel soft and well-tanned. 
You can use this recipe as a pizza topping, or as a salad served with feta or a burrata. I had served this with spaghetti and a classic tomato sauce and some parmesan and it was delicious!




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