Crispy roasted vegetables
As we’ve talked about many times in the past, everything that happens in our kitchen –or in mine at least- depends almost entirely on fresh, seasonal ingredients that I either pick from our veggie garden or find at the organic market. I’m saying that because, as we all know, there are so many foods that we can now find anytime anywhere, foods that have basically become seasonless.
During this time of the year, my beloved summer, all kinds of colourful, delicious fruits and veggies are in abundance. It’s impossible to choose just one out of so many incredible summer dishes! Deciding becomes an everyday struggle, as we rush to cook all these fresh ingredients on time so that we can benefit from their rich nutritional value as much as possible.
The world-famous and adored Mediterranean diet is based on these wonderful, colouful vegetables, which is why I root for it so much and believe it’s the most complete and balanced diet one can follow. Fruits and veggies are the heart of the Mediterranean diet and thanks to the area’s unique climate and glowing sun, they become so irresistibly beautiful and delicious. We are indeed so lucky to be able to taste their rich flavour, raw or cooked.
Our summer menus couldn’t consist of anything else but tasty olive oil-based dishes, grilled veggies, colourful salads and all sorts of vegetarian recipes with unique combinations of vegetables and herbs. A feast for the eyes and the taste buds.
Yesterday I came home with all kinds of colourful vegetables from our veggie garden. This can only mean one thing; a complete cooking frenzy, a race against time not to let anything go to waste! My kitchen is ready for another mess.
What I have in mind is ridiculously easy to make; crispy roasted vegetables. Simple yet super nutritious and full of antioxidants. Could be considered a warm salad or served as a cold dish as well. It’s amazing how little time you’ll need for this dish, just enough so that the vegetables release their wonderful aroma while remaining crispy, al dente, and incredibly flavourful.
I’m always quite generous with the quantities and like to keep some for the next day, as I feel they become even more delicious. They’re also the perfect snack to take with you at work. Just add a bit of balsamic vinegar, a bit of olive oil and some cheese, any type of cheese you prefer or have at home. Xynomyzithra (Greek soft goat cheese) or blue cheese could be the perfect match for my veggies but since I don’t have any of that at the moment, a bit of parmesan will be just as good.
Ingredients
Quantities depend on the size of your baking tray and how many vegetables you want to cook. This time I used a shallow pizza tray. It’s important to cut all your veggies in about the same size, the size of a large cherry tomato for example.
6-8 medium artichoke hearts, cut in half
8 medium/small zucchinis, sliced
8 medium red, orange, yellow bell peppers, sliced
2 aubergines, cut in about the same size
2-4 garlic cloves, according to taste
2 red onions, in thick slices
6tbsp olive oil
Coarse sea salt or salt flower
Serve with:
2tsp orange flavoured white balsamic vinegar
Extra olive oil before serving
Half a cup grated parmesan (or any other type of cheese you prefer)
Method
1. Preheat the oven to 200C. Prepare a shallow baking tray and line with baking paper.
2. In a big bowl, add all the vegetable pieces. Sprinkle with olive oil and salt. Blend well. Scatter the vegetables on the tray and put it in the oven for 20 minutes. We want them to get a nice golden-brown colour but remain crispy.
3. Once they’re ready, let them cool down a bit and sprinkle with some extra olive oil and balsamic vinegar. Add some extra salt if needed. Add a few spearmint leaves and blend well.
4. Serve with grated or crumbled cheese of your preference. If there’s any left, follow the same steps and store in a food container.
Comments