When my kids know steak and vegetables are on the menu for dinner they are never enthusiastic… I get it, it is after all one of the more boring but practical dinners because it is both quick and healthy. Since doing the vegetables this way however, the dinner is greeted with far more enthusiasm! They are seriously tasty!
Make all the vegetables even if you think the kids won’t eat them… you might be surprised that they will at least try even the capsicum when it is cooked like this – my youngest is a new convert now! Make more than you need because the left overs make for a delicious lunch the next day – piled high on sandwich, mixed with rocket and tuna or tossed through lentils with balsamic! These vegetables are also perfect for an antipasto platter – serve them with a crumble of fresh goats cheese or chunks of parmesan.
- Asparagus: Toss with torn basil, garlic and pitted kalamata olives. Bake for approx 20mins. (it seems strange roasting the basil and I was tempted to leave it out and add at the end but I was glad I didnt because it infuses everything with so much flavour)
- Capsicum: Core and cut into quarters. Pound garlic (around 2 cloves per capsicum) and a pinch of salt in a mortar pestle till it forms a paste. Rub (or rather smother!) them with garlic using your fingers and dress with olive oil, dried oregano and pepper. Place on the tray upright like little boats so that they don’t loose the oil and garlic. Don’t be afraid to use huge amounts of the garlic – it’s intense flavour balances out the pepperiness of the capsicum. Use different colour capsicums just for great aesthetics!
- Baby Tomatoes: Wash and toss tomatoes with fresh thyme and whole unpeeled garlic and a generous amount of olive oil. Bake for 20mins depending on their size
- Zucchini: Wash and cut in half lengthways. In a mortar and pestle pound garlic (around 1-2 cloves per zucchini) and salt as you did for the capsicum. Rub generously into the flesh side and season with pepper. Bake for around 30mins.
PS….We thank Rose Gray from the River Cafe for this recipe from her Italian Food Series. Unfortunately Rose died 28 February this year. Her talents will be so missed – she had a true love of good food and an incredible knack for making simple foods special. River Cafe books are always an inspiration at home and at The Cooks Larder… and a must have for every book shelf.
