Another perfect meal …

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Roast vegetables with rosemary and garlic: Hot out of the oven, warm/cold as a salad, or the next day (or two) for lunch on toast – makes no difference; all great!

Ingredients:

Spud, sweet spud, eggplant, largish onion, red capsicum, carrot, parsnip, zucchini, one long twig fresh rosemary, four garlic cloves, salt, pepper, olive oil, red wine vinegar.

Method:

1. Pre-heat oven to high heat – 200C in convection oven for me.

2. Chop all vegetables into smallish bite-size pieces, put in large bowl.

I usually throw ’em all in at once, even if the eggplant and zucchini break down more than their compatriots. This time I held them back for about 15 minutes before letting them join their pals in the oven.

Chop onion into quarters – it all falls apart in cooking.

Slice red capsicum after de-seeding and removing the membrane bits.

3. Lightly crush garlic cloves, but don’t peel. Add to vegetables.

These can be eaten with the rest but it’s optional. I don’t mind roast garlic, but I’m no big fan either – so I mostly use these for seasoning/perfuming.

4. Throw in rosemary.

Some variants I’ve seen of this recipe say to strip the rosemary to individual leaves, but I find that too messy and actually rather unpleasant, as the rosemary covers each and every vegetable chunk. Sprigs about 5cm long is the go. It falls apart plenty under cooking anyway.

3. Liberally douse with salt to taste and freshly ground pepper.

4. Use a heavy hand with the olive oil.

5. THIS IS THE BEST BIT – well, apart from eating your work anyway! Mix vegies, olive oil and seasonings thoroughly BY HAND!

6. Place all on as many foil-lined trays as you need, distributing rosemary and garlic evenly and leaving as much space between the vegetable chunks as you can.

7. Place in oven. After 15 minutes, put zucchini and eggplant bits in with the rest.

8. Gleelfully inhale cooking aromas.

9. Cook for a total of about an hour or until well done.

Some of the thinner parts of the onion an capsicum should be fairly well charred.

10. Place back in same bowl from whence they came.

11. Splash with red wine vinegar. I like quite a lot, actually, and more is good if you’re planning to keep the leftovers in the fridge.

12. Serve.

13. Sprinkle with fetta cheese (optional). Ricotta or cottage cheese may work, too

14. Eat.

15. Stash leftovers in a plastic container in the fridge.

Can taste even better the next day!

Another sooper-dooper thing about this recipe is that it makes your house smell freaking amazing – even better than chicken stock and much, much better than incense of even the highest quality.

Any bloggers and/or cooks out there have any tips on how to pour olive oil AND take a photograph at the same time?

5 thoughts on “Another perfect meal …

  1. How is it possible I am hungry again when I just ate dinner? I loooove roast vegies like this! I could eat them like popcorn out of the bowl. Also good if you bind with some napoli sauce, make a white sauce and then layer with lasagna sheets – roast veg lasagna!

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  2. Snap! Exactly what I cooked tonight (all except for the vinegar). Also threw in a couple of fennels that were on the verge of going brown.

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    • Hmmm, I’m sure there numerous variations possible. Even wondered about fennel when I was shopping this afternoon. Any seasonings you use apart from the usual and rosemary, garlic? We’re not gardeners, but there’s a place just up the road that has a VERY robust rosemary bush going on in their front yard, so I just nick a sprig very now and then. One of these days, I’ll knock on their door and ask them around for a feed!

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      • Sometimes I’ll throw in a handful of thyme sprigs… Love the taste of thyme and veges. Or shake on some dried oregano. Like you said, so many simple (but distinctive) variations are possible. Parsnip is another favourite vege too!

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