Ingredients:
- 500g fresh potatoes (Belana or Linda variety, preferably from the local market)
- 300g fresh carrots (from the local market)
- 2 zucchinis
- 3 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 teaspoon salt
- Fresh rosemary sprigs
- Black pepper to taste
- A generous pinch of sugar
Instructions:
- Preheat the oven to 200°C (392°F).
- Wash and scrub the potatoes thoroughly. Cut them into bite-sized cubes.
- Peel the carrots and cut them into rounds.
- Wash the zucchinis and slice them into medium-sized chunks.
- In a large mixing bowl, combine the potatoes, carrots, and zucchinis.
- In a small bowl, mix together olive oil, minced garlic, salt, black pepper, and a generous pinch of sugar.
- Pour the oil mixture over the vegetables and toss until evenly coated.
- Transfer the vegetables to a baking sheet lined with parchment paper, spreading them out evenly.
- Place fresh rosemary sprigs on top of the vegetables.
- Roast in the preheated oven for 30-40 minutes or until the vegetables are golden brown and tender. Make sure to stir the vegetables halfway through the cooking time for even roasting.
- Once done, remove from the oven and discard the rosemary sprigs.
- Serve the roasted vegetables hot as a delicious and flavorful side dish.
Enjoy your fresh and flavorful oven-roasted vegetables!
Then…
Marinated Olives with Olive Oil, Thyme, Oregano, and Fresh Garlic:
Begin by selecting your favorite olives; around 500g works well for this recipe. Ensure they are pitted or pit them yourself. In a sterilized glass jar, combine the olives with a mixture of high-quality extra virgin olive oil. Use enough olive oil to cover the olives completely, providing a rich and flavorful base. Add a generous amount of fresh thyme leaves and oregano to the jar, allowing their herbal essence to infuse into the olives. Adjust the quantity based on your taste preferences.
Now, introduce a few cloves of fresh garlic, peeled and slightly crushed. This will add a delightful pungency to the olives. Seal the jar tightly and give it a good shake to ensure all the ingredients are well combined. Store the jar in a cool, dark place for at least 24 hours to allow the flavors to meld. Before serving, let the olives come to room temperature for the best taste. This marinated olive mix is perfect for antipasti platters, salads, or as a delightful snack on its own.
Experiment with the herb and garlic quantities to suit your taste, and feel free to add a touch of red pepper flakes for a hint of spice. Enjoy your homemade marinated olives!
PUT THEM ALL TOGETHER 🙂