John Myers
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Colorful Grilled Vegetables and Rosemary Potatoes …
The perfect colorful grilled vegetables and rosemary potatoes … recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 750 g Grilled vegetable mixture
- 4 halved Fresh shallots
- 6 Turkish peppers
- 3 tablespoon Extra virgin olive oil
- 2 teaspoon Chopped rosemary
- 1 teaspoon Spice mix **
- 1 half a teaspoon Coarse sea salt
For the potatoes:
- 6 Potatoes
- 3 tablespoon Extra virgin olive oil
- 1 quarter teaspoon Seasoned pepper
- 1 quarter teaspoon Onion granules
- 1 quarter teaspoon Granulated garlic
- 2 Pinches Red chilli flakes
- 3 Branches Chopped rosemary
- Clean the vegetables and distribute them in the aluminum dish, drizzle with good olive oil and then sprinkle with chopped rosemary and the spice mixture **. The sea salt is only added after cooking – otherwise it would remove too much juice from the vegetables.
- Preheat the oven to 200 degrees.
- Wash the potatoes thoroughly, or even better brush them and cut them into slices about 2 cm thick; Place them close together in another aluminum tray. Mix the oil with all the specified seasoning ingredients and brush the potato slices with it, possibly with a brush, but you can also use a coffee spoon.
- First place the peel with the potatoes in the preheated oven and bake for about 15 minutes. Then put the vegetable bowl next to it and let it cook for another 20 minutes. Only afterwards and just before serving, sprinkle the vegetables with a little coarse sea salt.
- While the side dishes are cooking in the oven and a delicious smell permeates the whole house, there is still enough time to prepare a briefly roasted meat. I chose lamb chops because they go best with them for my taste.
- ** Spices: Mixture for Mediterranean oven vegetables
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