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This super easy mix of veggies will surely become your go-to recipe for starters, tapas or simply a lazy supper when all you want is some bread with tasty additions. The ingredients can be varied according to what you have at home or simply to the ones you like more. Skip the ones you are not fond of and add more of the ones you love. Also – if you’re not a fan of goat cheese, you can easily swap it for feta or even camembert.

Ingredients:

  • Gazpacha olives: 100 grams (about 1/2 cup)
  • Black olives: 100 grams (about 1/2 cup)
  • Asparagus: 200 grams (about 1 cup)
  • Cherry tomatoes: 150 grams (about 3/4 cup)
  • Padron peppers: a handful
  • Olive oil: a generous drizzle
  • Salt: 5 grams (1 teaspoon)
  • Black pepper: 2 grams (1/2 teaspoon)
  • Dried oregano: 2 grams (1/2 teaspoon)
  • Goat cheese: 2 medallions (basically you can add as many medallions as there are people. For kids – half a medallion.)
  • Fresh basil leaves: a handful

Steps:

  • Preheat your oven to 200°C (392°F).
  • Wash and remove the ends of asparagus at their natural breaking point (this is how it will look like)
  • In a large bowl, mix the asparagus, tomatoes, green peppers, gazpacha olives, and black olives.
  • Add olive oil, salt, black pepper, and dried oregano to the vegetables. Toss to coat evenly.
  • Spread the vegetables in a single layer on a baking sheet.
  • Add the goat cheese on top of the vegetables.
  • Roast in the preheated oven for 20-25 minutes or until vegetables are tender and slightly browned.
  • Garnish with fresh basil leaves.
  • Serve warm with fresh and crunchy baguette for dipping.

 

Kids can help by washing the vegetables, breaking the asparagus and tearing the basil leaves for garnish.

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