The weather has been pretty great lately and today, although it was a little windy we decided to get our barbecue out and officially open the 2006 barbecue season. Tom brought a colleague home from the university and we had ourselves a real cosy dinner. Besides the usual steaks, chicken and sausage, I made my favorite Italian oven vegetables and Warm Garlic Potato Salad. These Italian vegetables are so fantastic and throws you back into holidaying on the Italian Riviera. We actually had this dish last summer when we vacationed in Liguria. This was served as an appetizer with some fantastic focaccia and a great chilled white wine.
As I was cutting up the vegetables and reminiscing, I thought this would be a perfect entry to My Dhaba's Virtual Cooking Competition
2 zucchini - sliced
1 aubergine - sliced
1 green bell pepper - sliced
1 small fennel - sliced
2-3 small red onions - cut in halves
1 bunch spring onions - cut in halves length way
1 whole garlic spud - 2 cloves chopped finely, the rest leave skin on
handful of mixed italian herbs
good portion of olive oil
salt & cracked black pepper
balsamic vinegar - just a few sprinkles
Preheat the oven to 190°C. On a baking tray spread a generous helping of olive oil. Place all the vegetables evenly on the tray. Spread the chopped garlic over the vegetables. Also add the other cloves with the skin on to the tray. This tastes great when peeled and the warm garlic is spread on some toasted bread.
Place some fresh thyme over the top and sprinkle the herbs on the mixture. Now salt and pepper to taste. Pour another helping of olive oil over all the ingredients and a few good shots of the balsamic vinegar.
Place the whole tray in the oven for approx. 30-45 minutes, depending on the way you like the vegetables. I left them in for just 30 minutes as I prefer them a bit crunchy.
Take out and serve warm. This can also be eaten cold on bread. I love it as a sandwich filler.
The jury was overwhelmed. Soeren always loved these type of vegetables, although he sorts the fennel out.
The men where delighted to have something extravagant to their German bratwurst and beer. I was hoping there would be something leftover for tomorrow, for sandwiches - but no luck. Every last vegie was picked off the tray and the olive oil mixture scraped off with bread. Finger lickin' good