This is an easy side-dish that you can quickly prepare. It is healthy and savoury - I prepare it as often as I can to accompany fish, meat or any other main course. Also...if you have vegetables dragging in your fridge, just prepare them like this! All veggies will be fine for this recipe...make it with your favorites or with those leftovers!
For 6 servings
200 grams of cherry tomatoes
2 red peppers
3 TBSP of breadcrumbs
⅓ cup of extra virgin olive oil
Rinse and cut in chunks all vegetables, around 1 cm size.
Lightly grease with extra virgin olive oil an oven dish. Place vegetables in it, add salt and the remaining extra virgin olive oil. Mix well.
Pre-heat oven at 180°.
Sprinkle breadcrumbs on top of the vegetables.
Bake for around 45 minutes.
Decorate with basil leaves.
You can use these vegetables to dress a dish of pasta. You can add some mozzarella or scamorza cheese on top. It will be more greedy!
An easy to prepare salad, healthy and tasty! You can serve it as a side dish (butternut cakes will simply be delicious with that) or you can eat it in a wrap – adding falafel for instance.
For 4 servings
2 tablespoons extra virgin olive oil
1 piece (around 1 cm long) of ginger
1 teaspoon garam-masala
400 gr of cherry tomatoes
1 pot of chickpeas (around 350 gr)
300 gr of fresh spinach
1 cup of Greek yogurt
1 teaspoon curcuma powder
1 tablespoon of mint leaves, chopped
Peel and chop the onions. Grate thinly ginger.
In a pan, heat the extra virgin olive oil at medium temperature. Add the onions, stir-fry until it softens and becomes transparent. Add ginger and garam-masala, cherry tomatoes cut in 2 and the chickpeas, strained and washed. Cook and stir for around 5 minutes and then add the spinach. Cook stirring until the spinach leaves become soft.
In a bowl, mix yogurt, curcuma powder and chopped mint leaves.
Serve lukewarm or cold.
This recipe is of Indian origin, so you may serve it with chapati bread.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.