So simple to make, it’s almost not really cooking! A great side dish
nonetheless. You can use any vegetables
you may have, really. There is no set
combination, but of course, I always veer to the Med flavours so here’s my version
with Israeli couscous or orzo pasta.
Generously drizzle chunks of veggies with olive oil, salt and pepper.
Either roast the veggies in the oven at 375 degrees until done ( takes a bit
longer than you think) or grill on the BBQ.
Either way, let the veggies rest in a big bowl so the “zumi” flows, (the
juices) which is essential for the flavour of this dish. I like the combo of red peppers, eggplant,
zucchini and red onion. Also fun with
cauliflower (so fabulous when roasted and caramelized) and cherry tomatoes.
The KEY is to combine the cooked HOT pasta with HOT veggies. I also like to add a bit of chicken stock
when I cook the pasta. Try to have more
veggies than pasta for a good ratio. Once
put together, add a bit of olive oil, lemon zest and fresh parsley. Top with loads, but loads of parmesan slivers or crumbled
feta cheese ( if you can eat that stuff!)
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