With daylight saving time making a come back last night, we are straight on our way into the European summer – as you can tell I am quite the optimist. But I feel that’s a good thing and has me get ahead in life so far.
So I feel I am should stick with a positive attitude and today’s rather spontaneous Easter barbeque proved me right – my family and I spontaneously decided to go on a field trip to visit the beautiful city of Regensburg in Bavaria today and as we came home quite hungry after a stroll the medival town center, we opted for a quick BBQ.
My dad is usually the master of ceremony of all meat-related ingredients and the girls of the family have to keep up with his speed to light the fire to contribute the sides dishes – mostly a mere time frame of 30 minutes.
30 minutes are more than enough for this quick and clean oven vegetable dish – which not only fills countless bellies, but takes your taste buds into summer already end of March.
This is not a recipe you have to follow 100% – a mere inspiration for the endless summer bbqs and dinner parties you will hopefully have for the summer – keep it starch-free if your goals are weight-related or you follow a paleo lifestyle like me. Throw in potatoes, if your crowd is more hungry – and serve it with sour creme.
Here you go with the basics though …
- 1 medium sized eggplant
- 2 medium sized bell peppers
- 1 handful of button mushrooms
- 5-10 broccoli stems or roses
- salt and peper
- olive oil
- 2 knobs of garlic
- feta cheese (optional)
- Start by cutting your vegetables into bite sized pieces and mince the garlic roughly.
- Preheat your oven to 175° and distribute the veggie mix onto a baking tray.
- Season the mix with salt and pepper, I also like to add oregano on to – then sprinkle with olive oil and rub it into the veggies with your hands.
- Bake in the oven for 25 minutes – add full-fat feta cheese on top to melt 5 minutes before the ratatouille is done, if you like.