Baked vegetables with fresh
herb oil
The summer heat has gone and yesterday I found the first pumpkins in my nice organic grocery. Marvellous little white patisson pumpkins with a fine flavour and a very smooth texture. The follwing dish with a patisson pumpkin is easy to prepare and very tasty.What you need
1 little pumpkin (patisson, hakaido etc.)
2 carrots
1 red bell pepper
4 spring onions
fresh parsley, basil, oregano and thyme
1 clove of garlic
2 dried tomato halfs
0,5 liter of a fine native olive oil
rough seasalt
fresh crushed black pepper
1 organic lemon
How to cook it
Wash the vegetables, strip the carrots, clean the inside of the red bell pepper, cut off the little roots of the spring onions and cut everything into long medium stripes. The carrots have the longest cooking time so cut them a bit smaller than the other vegetables.
Take a baking tray and cover it with baking paper. Lay down all the vegetable pieces with distance. Flavour everything with sea salt and pepper, pour generously olive oil over the vegetables. Heat the oven round about 220 degree (electric) and bake the vegetables for approximately 40 minutes at a medium height.Meanwhile wash the herbs and rip the leaves of the sticks. Peel the garlic and cut the dried tomatos into little pieces. Put everything together with 0,4 liter of olive oil and salt into a blender. Mix it until you get a smooth green herb oil. Pur this oil over the vegetables 10 minutes before you take them out of the oven. You can serve this dish without anything further or with a bit of fresh baguette and raw goat or sheep cheese. If you like, add a few dashes of lemon juices on the hot vegetables before you serve them.
dolce vita ahoi • monika ebert • mobile minds
