Baked Veggies


Summer lunches call for greens… crowds of greens!

The best part of summer lunches are those lazy quick recipes that are simple yet terrific to taste! Turning to some of these is your best bet for your wallet, time and health…

Yesterday, I didn’t feel up to making an elaborate lunch… Besides, my dad brought a whole bunch of  fresh veggies: we had tomatoes, onions, potatotes, sweet potatoes, zuchinni, eggplant, bottle gourd, carrots and peppers! Don’t blame me for being too excited to use all of those lovely greens…

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So my idea for this recipe is to make you fall in love with all of the veggies that you used to despise as a kid…Although I beleive in the power of Tagine, I chose roasted veggies instead… Because, let’s face it: Tagine is such a superdish that warms you up, which is not ideal in summertimes…

Don’t hold yourself by adding as many veggies as you like because diversity is a beautiful thing! I made a bold move by adding bottle gourd or as we call it in Morocco ” Slaoui”. This green , likely unpopular veggie in some regions in the world, makes appearence in some cuisines like Italian cuisine, Indian cuisine, chinese cuisine and few more… In Italy, it is called “Cucuzza”, in Asia, it is known as “Lauki” or “Doodhi“.

Its consumption is advocated by traditional medicine healers for controlling diabetes mellitus, hypertension, liver diseases, weight loss and other diseases.

The secret to have well cooked veggies is to cut the vegetable into thin, lengthwise slices. Don’t be afraid to use your big knife for this task… or stay safe with a mandoline. So, let’s start this, shall we?

Ingredients: 

  • 2 tomatoes
  • 1 big onion
  • 3 potatotes
  • 2 sweet potatoes
  • 3- 4 small zuchinnis
  • 2 eggplants
  • 2 bottle gourds (Slaoui)
  • 2 carrots
  • 2 peppers
  • 1 lemon
  • 1/2 juiced lemon
  • 1/3 cup Olive oil
  • Fresh rosemary
  • Thyme
  • Garlic
  • Salt & Pepper

Instructions: 

Preheat oven to 200°C

  1. Put the peeled and thinly sliced vegetables in a large bowl, then pour the oil/lemon juice/herb mixture over the vegetables.
  2. Line a baking sheet  with aluminum foil, spread the vegetables evenly and pour the rest of the mixture on top.
  3. Roast for 40 minutes or more until the veggies are tender.

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