Lemon thyme & garlic perfumed roasted vegetables & a garden update!

Tasty lemon thyme & garlic perfumed roasted veggies! Yum!

My lovely lemon thyme plant!

The veggies mixed with lemon thyme, garlic, garlic powder, fruity extra virgin olive oil & pepper & sea salt. Just ready to go into the hot oven!

Lovely & juicy tomatoes: I added pepper & sea salt to them: ready to go into the oven with the rest of the roasted veggies!

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

Ingredients:

2  smaller young courgettes, washed & cleaned, pad dry on kitchen paper, ends cut off, cut into smaller & longer strips: like this:

cut up veggies!

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

Method:

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!

Lovely yellow courgette plant, sown from seed on March the 15th 2012 & I also have sown edible flowers on the sides!

2 yellow courgettes are growing already! Yes!

My lovely fig tree with lots of growing figs!

A green courgette plant is growing courgettes, many to follow!

My 2 huge green courgettes ( zucchini ) plants!

Such beauty!

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