Today I share with you a delicious way to prepare some vegetables. You can eat these with your dinner or even enjoy them the next day with lunch! And it not only tastes good – it looks pretty too.
Soooo how are you all? It feels so weird to be back to blogging even though I wasn’t gone for that long. Usually I have a bunch of posts lined up, so that I won’t have to worry about deadlines and my site being empty…. But now I’m sort of starting from scratch: I have no posts ready yet, and I’m curious where I’ll get my inspiration from!
Well, let me tell you that I have some great events planned for inspiration. As I’m typing this it’s Wednesday and by the time this will be online the event will be over already but I’m still going to tell you, haha. Tomorrow I’m going to the European Food Blogger Convention! Anyone else been there? Apparently it’s the place to meet other bloggers and brands and stuff. And there will be a lot of presentations too, so I can learn a lot.
Also, in a few weeks time I’ll probably attend an Asian Cuisine event, where I’ll learn more about stir-frying and using the wok. Exciting! The people I’ll see there are bloggers/foodies I may have already met on Monday….
Because on Monday I attended my very first media event! So exciting, scary and yet very nice. I was invited for a wine-pairing event in an Indonesian (fancy!) restaurant close by my house, where we learned that Indonesian food can go perfectly well with a nice red or white wine. We were with a group of around 20, and I met so many nice people! I even met the ambassador of Indonesia.
We sat and ate for a long time, and we enjoyed four courses of delicious food. I even had some lobster and squid, which is not something I usually eat 😉 It definitely inspired me to try new things in the kitchen! I’ll upload a blog about this restaurant soon, too.
Roasted vegetable dish
Okaaaaay so onto this recipe! I’m crazy about any roasted vegetable – so far my favourite was this green beans and onion with balsamic glaze dish – but seriously, there are so many options. Like these yummy honey glazed carrots!
And I’ve gotta say this roasted vegetable dish was definitely to my liking as well. The veggies are cooked but not mushy you know? Still a bit crunchy, and perfect in combination with the garlic and thyme.
- Zucchini, 1 large
- Eggplant, 1 large
- Mushrooms, a handful
- Tomato, 1 large
- Bell pepper, 1 large
- Garlic, 1-2 cloves
- Thyme, a spoonful (fresh)
- Olive oil
- Salt and pepper
- Preheat your oven to 200 degrees Celsius.
- Start slicing the vegetables. The thinner you slice them, the more cooked/soft they will be.
- Now, place the slices in the dish. You can hold it sideways to make it easier to stack the slices!
- You can place them any way you like, as long as the dish is full afterwards.
- Finely chop the garlic and sprinkle the vegetables with some olive oil. Divide the garlic and thyme over the vegetables too.
- Add some salt and pepper and place this in the oven for around 40 minutes.