It’s been a while since I last wrote here.. Things had been a little hectic recently and are becoming more and more hectic and I am trying to save myself from falling into the black hole of takeout and/or eating out.
This post is supposed to be my savior 🙂 it features not one, but two side dishes that are completely veg, and super duper easy to make. Definitely tasty or else, why would I have bothered 🙂
So, here’s the first one:
Roasted Baby Potatoes:
This is a super easy recipe that requires minimal prep time, gets popped in the oven and within 45 minutes gives you the best ever tender and tasty potatoes.
Here’s my ingredient list:
- 500 gms of baby potatoes (I got mine from my favorite store Gourmet)
- 2 tbsp olive oil ( I used extra virgin, but it’s going to cook, so virgin is just fine)
- 1/2 tsp garlic powder
- 1 tsp paprika (you can add a little chili powder instead, or even some chili flakes)
- salt to taste (but not less than 1/2 tsp)
- freshly cracked black pepper
- a greased baking dish
The process was quite simple.
The potatoes just soaked a little in vinegar and water to make sure they are clean. Later on I inspected a little to see if there’s any mud trapped onto the skins or something and where found i wiped it clean.
They were then cut into quarters giving me these beautiful cubes/wedges of potatoes:
As I seasoned the potatoes with all spices and oil, making sure every single wedge is coated well, I spread them into one single layer on the greased backing dish, covered it in tin foil and baked 45 minutes at 180 degrees Celsius.
Remove the foil and bake for another five minutes for a crispy roast.
They came out crisped on the outside and super tender inside.
And because one side dish isn’t enough, please make way for the most amazing:
For us Middle Eastern people, Zucchini is quite a staple in our diets.
We cook it in sauce, we fill it with meat, or rice or both. We add the stuffed zucchini into a delicious yogurt sauce, or top it with a zingy lemon sauce, or even cook the stuffed zucchini in a tomato sauce… the options seem endless, but they all revolve around one and the same thing: zucchini + meat + sauce.
Grilling the veg or using it as the squash that it is has rarely been done here, so whereas this might seem like a pretty straight forward, no-need-to-write-about recipe, it will be quite new to some. That’s why I thought I should still include it.
Another thing that is new on this recipe is the use of yellow zucchinis. For us, the zucchini that is always available is small and very light green.
However, the zucchinis I found -of course and as usual at Gourmet- are Baby Yellow Courgettes as the label says. You can find them here.
To add to the flavor, I chose to add a hint of coconut oil, just to add another dimension to the dish.
So here’s my list of ingredients for that:
- 400 gms of yellow baby zucchini, slices thinly using a
- salt to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- freshly cracked pepper
- 1 tbsp olive oil
- griddle pan lightly greased with coconut oil ( I get mine here)
You need to thinly slice the zucchinis length-wise. On my mandolin, that’s a “2” measure.
What you’re looking for is not paper think slices, but also slices that do hold a bit of a shape so they can be easily tossed and turned onto the grill.
Once sliced, coat them will with the olive oil, salt, garlic and onion powders.
Align on an angle onto the heated grill that was coated with coconut oil so as to obtain good charring marks on them.
The slices take about two minutes on each side if you want them completely cooked through; one on each side if you still wish for a little al-dente crunch.
When serving, just crack some black pepper on top an enjoy with your favorite dish.