I made this stunning & tasty side dish yesterday evening. It is a versatile side dish. You can eat anything you want with it. I ate cooked gluten-free brown rice macaroni with it. I added a good few tablespoons of red pesto through the cooked macaroni, for added tomato flavour. My husband & I ate a vegetarian cheese burger with it. It was a grand meal!
Easy but super yummy! Now, you can make this too!
Recipe: For 2 persons, with seconds/ This is a side dish
2 smaller young courgettes, washed & cleaned, pad dry on kitchen paper, ends cut off, cut into smaller & longer strips: like this:
1 yellow big paprika ( yellow bell pepper), cleaned, pad dry on kitchen paper, seeds & white parts removed, cut into smaller strips, see picture above.
1 green paprika ( green bell pepper ), cleaned, pad dry on kitchen paper, seeds & white parts removed, cut into smaller strips, see picture above
** For the lemon thyme & garlic dressing:
10 tablespoons of a fruity EVOO ( Extra Virgin Olive Oil )
1/2 heaped cup of lemon thyme, washed & dried on kitchen paper, cut into smaller pieces ( keep the stalks when they are young )
3 fat cloves of garlic, peeled & finely chopped
1 teaspoon of garlic powder
1 heaped teaspoon of Maldon sea salt
1 teaspoon of finely grinned black pepper
** To add in the 10 last minutes:
2 big & juicy red tomatoes, cut up into 8
10 smaller cherry tomatoes
Maldon sea salt
cracks of black pepper
1. Preheat your oven to 200° C ( 400 F °) for 10 minutes. I always use a fan oven. Adjust the temperature to your oven!!! In the meantime, make your dressing to pour over the veggies before going into the oven. Take a medium bowl & add all the ingredients for the dressing. Mix well with a whisk & taste. Adjust the seasoning if you need to.
2. Take a large non-stick oven dish & place all the veggies except the tomatoes in 1 layer in the dish. Pour the dressing over the veggies & with clean hands mingle everything together. Clean your hands. Place into the hot oven & bake for about 10 to 15 minutes. Turn the veggies over to prevent burning. Add the seasoned tomatoes & spread them well over the roasted veggies. Place back into the hot oven & bake for another 10 to 15 minutes or until to your liking. Check often to prevent burning & drying out too much!
3. Plate up with your other sides & enjoy instantly! Happy Eating!
Enjoy your side dish! Your house will smell amazing when it is being roasted into the oven! You will see! Happy Eating!
And, now a garden update!
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts