Roast vegetables

Tags

butternut, carrots, easy side, onions, parsnips, potatoes, side dish, vegetables

Nadia is recovering from her second carpal tunnel surgery, this time on her right and dominant hand, so I am in charge of making meals for a few weeks. To be entirely honest, she did make and freeze enough meals to last at last 10 days so I do not have too many meals to take care of – luckily.

One of my favourite sides is also one of the easiest to make but, boy, is it tasty. I love my meat and protein but could almost eat just a big portion of these for dinner – I did say “almost”.

Ingredients:

1 small butternut, peeled and seeds removed
2 potatoes, peeled
2 onions, peeled
3 parsnips, peeled
4 carrots, peeled
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon herbs de Provence

Preparation:

Preheat the oven to 200C / 400F
Cut the carrots, parsnips, potatoes, onions and butternut squash into cubes
(All the vegetables will shrink while baking, so don’t cut them too small)
Place all the cut vegetables in a single layer on a large baking sheet
Drizzle them with olive oil, salt, pepper and the herbs
Toss well to coat all
Bake for 30 to 40 minutes, until all the vegetables are tender, turning once with a metal spatula about half way through cooking
Season to taste, and serve hot
Enjoy!

Black Pepper Hasselback Potatoes

Tags

pepper, peppercorns, poivre de penya, potatoes, side dish

This is a great and tasty side and makes a nice elegant potato dish.  They are easy to make and just take a small amount of preparation.  It is worth it when you see the result.

We made them to serve with a nice oven baked steak and it worked really well.

All prepped and ready to go into the oven:

Serves 2

Ingredients:

2 large potatoes
2½ teaspoons whole black peppercorns
2 tablespoons butter
2 tablespoons olive oil
Pinch of salt

Preparation:

Heat oven to 200C / 400F
The potato must be sliced into 3mm slices but only 3/4 of the way through.  To help with this process we used a skewer to prevent slicing all the way through
Repeat with all the potatoes
Roughly grind the peppercorns with a pestle and mortar.  We mixed in 3 different kinds of peppercorns (regular black pepper, pink peppercorns and penya peppercorns) to make it interesting.
Melt the butter and oil in a roasting tin
Once sizzling, add the potatoes
Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground pepper
Roast on the bottom shelf of the oven for 1 hr-1 hr 15 minutess until golden and tender
Scatter over the remaining pepper to serve
Enjoy!

 

Briam – Greek roasted vegetables

Tags

courgettes, greek, marrows, passata, potatoes, tomatoes, vegan, vegetables, vegetarian, zucchini

 

This is a Greek summertime favorite recipe. Crispy and fluffy potatoes, sweet, flavourful aubergines and juicy courgettes garnished with fresh herbs form an amazing vegetarian dish full of Mediterranean flavours.  The vegetables are coated with olive oil, flavoured with sweet onions and garlic and then baked to perfection.  You can even serve it hot or cold.  This popular dish is traditionally eaten with feta, but it’s also delicious with pork or lamb. Simply delicious!

Serves 8

Ingredients:

• 150 ml / 2/3 cup extra-virgin olive oil
• 1 large aubergine , halved length-ways, then thickly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, sliced
• 600g / 1.3 lbs potatoes, peeled and cut into 5mm / 1/4″ -thick slices
• 6 medium tomatoes, peeled and thinly sliced
• 12 cherry tomatoes
• 4 courgettes, sliced
• 300g / 10oz tomato passata (strained tomato sauce)
• 1 tbsp dried oregano
• 2 tbsp flat-leaf parsley , finely chopped
• Salt and freshly ground black pepper

 

Preparation:

Preheat the oven to 200°C /400°
Heat some olive oil in a sauté pan over a medium heat
Add the onion and garlic to the pan and sauté for 5 minutes, until softened
In a large ovenproof dish spread the potatoes out in a single layer
Season with salt and pepper
Layer on the aubergines, courgettes, tomatoes
Add the onions and garlic
Pour the passata over the top, followed by the olive oil
Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper
Cover the roasting tin tightly with foil and bake for approximately 30 minutes
Remove the foil and bake another 30 minutes or until the top has browned and vegetables are tender
Allow to cool slightly before serving
Enjoy!
If the vegetables have released a lot of juices, carefully pour them off into a wide pan and boil rapidly until nicely concentrated in flavour.

Pour back over the vegetables and leave to cool slightly before serving.