There's nothing like a Sunday Roast, even if there's no Chicken or lump of Beef.
A quick tour around Haddock's provided all I needed. Some Peppers for stuffing, and the rest for simply roasting. I already had Potatoes and Onions in store.
I often find that vegetables which look plain when harvested, often are spectacular when roasted; and this was certainly the case with all my vegs last night. Nothing was uninteresting; everything was delicious. The process of adding Olive oil, garlic, and salt, then roasting for around an hour, performs miracles.
The Peppers were stuffed with minced Pork, and that strange looking brown lump at the top was the left-over Pork which I roasted for today's lunch; it ended-up a bit like solid Paté.
Looks pretty tasty to me.ReplyDelete
It was finger-lickin' good.Delete
Good and colourful, nice variety. Sounds delicious too. I'd have to add lemon juice and oregano so traditional persons would eat it.ReplyDelete
I was about to add some preserved Lemon, but decided against.Delete
Looks deliciuos, I always add some tehiny.ReplyDelete
What do you do with the Tehiny; I only ever use it when making Hummus.Delete
You are right that roasting vegetables with a little seasoning and oil can make them far more delightful.ReplyDelete
That addition of heat, oil, and salt, creates miracles.Delete
One of my tomato plants ( yellow cherry) has produced flavourless fruits, but lots of them. I discovered last week that roasted with cauliflower, new potatoes, mushrooms and sliced chicken breast with a mix of curry paste and olive oil...they were delicious !I am doing it again today with sausages and broccoli.ReplyDelete
That sounds good to me! I'm surprised your Cherry Toms were tasteless; I usually grow the plain red round ones, and they are invariably very good. I usually freeze bags-full too, but this year they failed me.Delete
Looks pretty good but I like my roast meat too.ReplyDelete
Me too Andrew, but I'd bought some Pork mince, and didn't know what to do with it. This was an excellent solution.Delete
Looks delish. The best way to serve veggies is to roast them.ReplyDelete
I agree. It gives them another dimension.Delete
Yum ..... the best tasting vegetables are the ones just dug up and used straight away ..... gawd knows how long the supermarket ones have been knocking around !!! I’m doing a sort of tenderstem broccoli , cauliflower and potato fry up a la Jackie tonight with salmon. XXXXReplyDelete
I like the way you added 'with salmon' at the end. For me the salmon would be the star!Delete
I love roasted veg - and think I might ordder some salmon on my this week's order - havent had any for ages. Have already ordered sea bass - but roasted veg would go well with either.ReplyDelete
I don't think I've ever eaten Sea Bass. I must change that.Delete
I had roast beef and Yorkshire pudding yesterday and cold beef tonight. A perfect two day meal.ReplyDelete
I can't remember the last time I ate roast Beef and Yorkshire. I must save my pennies.Delete
You could convert me to a roaster.ReplyDelete
Other than the short preparation of the vegs themselves, it all looks after itself in the oven while you sip a glass of wine in the evening sunshine.Delete
Roasted veggies retains the nutrients, salt and butter adds to the flavor. Very tasty. Freshly picked from the garden makes it even better.ReplyDelete
And I don't have to go very far either.Delete