Facebook Instagram Pinterest

Roasted summer vegetables

Roasted vegetables are great as a light lunch or dinner. Try roasted asparagus with basil and sea salt pesto, baby artichokes with feta dip and round courgettes with cherry tomato sauce.

Surely, they would be even greater, if grilled and consumed in a garden, by the lake or in a park. Unfortunately, that is not always possible. For instance, one might not have a garden, a lake or a grill. Unexpected rain can also disrupt an al fresco dinner. Another reason could be a group of wasps.

It was during my sailing holidays in Croatia. I have spend the entire day gutting fish, squid and octopus that I'd bought on a market, geatting ready for a BBQ evening. When we'd finally managed to find a picturesque little bay and tie up the boat, we realised there were countless wasps coming to our yacht and we had to run away. We ended up staying in a marina where barbecueing was not permitted and I had to make the squid and octopus in the oven.

What lesson can be learned from this story? Probably the fact that anything that you might want to barbecue, you can also make in the oven. It doesn't always work the other way around, but in this case it does - I have prepare these recipes for the oven, but you can make the vegetables on the grill too.

Recipe: Roasted asparagus with basil and sea salt pesto

Serves: 4
Ingredients
  • a bunch asparagus
  • one tsp. olive oil

Recipe: Basil and sea salt pesto

Ingredients
  • one cup basil leaves
  • 1/2 tsp. coarse sea salt
  • 2 tbsp. olive oil
Method
  • Blend basil with olive oil.
  • Add salt, combine.
  • Refrigerate for 30 minutes.
  • Trim asparagus' ends. Coat asparagus with olive oil.
  • Roast at 180C for about 20 minutes.
  • Serve with pesto.

Recipe: Roasted artichokes with sizzling feta dip

Serves: 4
Ingredients
  • 4-6 baby artichokes
  • one tsp olive oil
  • 2 tsp lemon juice
  • one tsp lemon zest

Recipe: Sizzling feta dip

Ingredients
  • 1/2 cup crumbled feta cheese
  • tsp olive oil
  • 2 tbsp lemon juice
Method
  • Prepare a bowl with cold water with lemon juice. To prevent artichokes from discoloration, keep the cut ones in the bow before you're ready to roast them.
  • Cut the stalks off the artichoke. Pull off the tough leaves. Cut the artichoke in half. Spoon out the inner leaves and the fuzzy choke. Very young artichokes might not have the choke.
  • Combine oil and lemon juice, coast artichokes with the mixture. Place them in a baking dish and top with lemon zest.
  • Roast at 200C for aboit 25 mintes.
  • Combine feta with oil and lemon juice.
  • Place in a ramekin and bake with the artichokes for 20 minutes.

Recipe: Roasted round courgettes with roasted tomatoes sauce

Serves: 4
Ingredients
  • 4 round courgettes
  • 1/2 tsp chili flakes
  • tsp olive oil

Recipe: Roasted tomatoes sauce

Ingredients
  • 1/2 cup cherry tomatoes
  • tsp brown sugar
  • a pinch of salt
Method
  • Cut the tomatoes in halves and place on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and sugar.
  • Roast at 150C for about 45 minutes.
  • Cool down and blend.
  • Cut the courgettes in halves and coat with oil. Place them in a baking dish and top with chili flakes.
  • Roast at 200C for about 35 minut.
  • Serve with tomato sauce.

Broad beans and asparagus salad

This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.

Recipe: Asparagus and broad beans salad

Serves: 2
Ingredients
  • a bunch green asparagus
  • 1/2 cup broad beans, shelled and cooked, skins removed

Recipe: Lemon dressing with chili flakes

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp dried chili flakes
Method
  • Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
  • Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
  • Whisk the ingredients of the dressing together.
  • Combine broad beans and asparagus with the dressing.

Greek salad

What is the last time you had Greek salad? Personally, I have forgotten about it for a while, probably in an unconscious attempt to block out the memories of many bad Greek salads I was served in the 90's. There was always too much lettuce, well, it was mainly lettuce, cleverly covered up with a layer of diced tomatoes and cucumbers, bad olives and poor quality feta. The original version does not include lettuce and it's beauty comes from simplicity and great quality of ingredients. Use ripe heirloom tomatoes, good olives and authentic Greek feta and you no longer need to top everything with vinaigrette. The only adjustment I made was adding crushed chili instead or oregano.

Recipe: Greek salad

Serves: 2
Ingredients
  • a handful of good, ripe tomatoes, you can use different types
  • 1/2 of cucumber
  • a handful of Greek olives
  • 1/3 of red onion
  • thick slice of Greek feta
  • olive oil
  • 1/2 tsp. of crushed chillies
Method
  • Cut tomatoes into slices or quarters, depending on their sizes. Slice cucumber and onion.
  • Arrange all the ingredients on a platter, drizzle with olive oil and sprinkle with chili.
  • You can serve it as a meal with grilled pita or as a side salad.

Roasted Baby Eggplants

I have deep respect for eggplants. Can you think of any other edible item in such a deep shade of purple?

If there's anything better than eggplant, it's baby eggplant. But I'm a fan of miniature versions of pretty much everything. Baby eggplants make a perfect starter - all you have to do is roast them, maybe adding a bit of spicy green paste.

Recipe: Roasted Baby Eggplants

Serves: 2
Ingredients
  • 5 baby eggplants
  • one tbsp. of olive oil
Method
  • Score the bottoms of each eggplant with an “X”, about 2/3 through.
  • Stuff eggplants with green paste and place them on an oiled baking sheet.
  • Roast at 180C until the eggplants have softened (about 25 minutes).

Recipe: Green paste

Ingredients
  • one garlic clove
  • one tsp. of grated ginger
  • 1/2 green chili pepper
  • 2 tbsp. of chpped cilantro
  • juice of 1/2 lime
  • 1/2 tsp. of soy sauce
Method
  • Blend all the paste ingredients together.

roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
Ingredients
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
Method
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      Ingredients
      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      Method
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.
      Previous page