Whenever someone drops me a message/comment on Maya’s Kitchenette, I would be all smiley-miley. There is always a sense of satisfaction when a certain recipe is loved. So do keep the comments coming people. (hint hint)
Responsibility is built into blogging, too. I have been trying to blog religiously. I might not be taking the most awesome of pictures (as yet) but I do put a significant effort in cooking, baking, and taking photographs of the food. There is also the editing of the pictures and writing of the blog post itself which is not an easy task especially for someone like me who suffer from writer’s block every other day. Those who think that blogging is easy peasy, it isn’t darling but there is always this sense of instant gratification when I click on “publish”. Comments, Facebook likes and pins, always make my day. It is gratifying indeed and I am loving every moment of it. Thank you people. ♥
At times when I buy food outside, I tried to be a little healthier by ordering a salad
before ordering the cheesecake. The last salad that I bought cost me 16 bucks, with bits of lettuce, tomatoes, and a few slices of dead chicken (Read: dried chicken breast). It was from a reputed deli. I guess that 16 bucks I paid for was just for the brand. The same salad would have cost me 5 bucks if I were to recreate the same. Obviously it wouldn’t be the same. Mine would be tastier, by 10 times. Pardon me, but I make a mean salad compared to those money suckers. Most of the salads sold outside are forgettable, u know like a frozen pizza; you do eat them for convenience despite knowing that they won’t be tasting fab.
This Warm Roasted Vegetable Salad is the kinda food that I would want to eat everyday. I love how the cherry tomatoes would lose most of it’s moisture and all you get is a robust concentrated flavors of these tiny morsels.. The garlic and rosemary perfuming every bite. The eggplants sweet and yummy where-else the asparagus all charred and incredible! Love love love! Totally up my alley.
I used the vegetables I had on hand, which were zucchini, pumpkin, onion, asparagus, eggplant and cauliflower. You can use ANY vegetables that you like. No problemo. Toss lightly with some herbs, olive oil, black pepper and salt. Grill those and top it with the awesome Lemon Poppyseed Dressing and you would be in another world. Yeah I just drizzle it with 1 tbsp of the dressing in the pictures so that nobody would know I’m a hogger of that bottle of dressing. I went for spoonfuls after spoonfuls. Hushhh. That would be our little secret.
I would usually roast a big batch of vegetables, with high hopes of having some leftovers for a pasta dish the next day (which hasn’t materialized so far). If the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other vegetables. These are great with just potatoes too! Do remember to grate some Asiago cheese or parmigiano reggiano over the vegetables the moment they are out from the oven and I know I have said this before but I will say it again. Please serve these salad with the Lemon Poppyseed Dressing.
Damn. I want this, pronto!
- 1 red pepper
- 1 red onion - quartered
- 1 small head of cauliflower - cut into small florets
- ½ butternut squash/pumpkin - 2 cm cubes
- A small bunch of asparagus - trimmed
- 1 aubergine/eggplant - 2cm cubes
- 12 cherry tomatoes
- 6 cloves garlic
- Sea salt and freshly ground black pepper
- 1 small bunch fresh rosemary/thyme - chopped
- 4 tbsp olive oil
- ¼ cup parmigiano reggiano
- Lemon poppyseed dressing (optional)
- Preheat the oven to 200°C/400°F/gas 6.
- Place all the vegetables and rosemary in a big bowl.
- Drizzle with the olive oil and season with salt and black pepper.
- Toss to coat.
- Roast your veg in the hot oven for around 40-50 minutes, or until soft and golden.
- Top with parmigiano reggiano and serve with your favorite dressing if you prefer.
If you love your vegetables over the barbie, you have to check out these Grilled Vegetables with Balsamic Vinaigrette!