I am not a vegetarian but i do enjoy certain vegetables and i know how good it is for us to eat them. Over cooking vegetables kills all their nutrients. Today i bring to you a spanish way of cooking vegetables. This recipe is easy to make, delicious and has no spices. I always make up extra and then make a dip out of it! I think i prefer the dip better than the roasted veggies, so i shall show you how to make both! Please note i use fresh vegetables to make this.
INGREDIENTS FOR THE SPANISH STYLE ROASTED VEGGIES:
500 grams brinjal/eggplant/aubergine , cut into rounds
250 grams onions, sliced
250 grams red bell pepper /capsicum , cut into squares
150 grams cauliflower florets
3 tablespoons of extra virgen spanish olive oil
1/2 teaspoon of salt or to taste
Preheat the oven to 200 degrees. Mix all the cut vegetables and put into a baking tray. Sprinkle with salt and drizzle the olive oil all over the vegetables. Bake in the oven till vegetables are soft.
This makes an excellent side dish with meat or can be even served with pasta.
When you have left overs you just refigerate it and then you make this amazing vegetable dip.
ROASTED VEGETABLE DIP:
1 cup of left over cold spanish style roasted vegetables
1 small clove of garlic
1/2 teaspoon of sesame seeds
Put all the ingredients in the blender (I used my amazing bullet) asnd blend till you get the desired consistency, I do not like my dip blended into a fine paste. Remove and serve with crackers, crudites, toast, chips or nachos. This is an excellent dip to serve at parties. If you want it a bit spicy you can add some red chilli flakes. This even makes a good spread for sandwiches and canapes.
NITU DIDI TIP:
These two recipes are very healthy and can be only made with a good pure extra virgen olive oil (preferably spanish).
BENEFITS OF OLIVE OIL