John Myers
Contents
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Ingredients
Mediterranean vegetable pan
- 1 Pc. Zucchini fresh
- 1 Pc. Red peppers
- 2 Pc. Fresh onions
- 1 Pc. Eggplant fresh
- 2 Pc. Carrots
- Leek about 1/4
- Herb butter
- Rosemary
- Fresh thyme
- Salt pepper
- Possibly feta cheese 1/2 packet
- 3 Toes Garlic
- Possibly tomatoes
- Some grill spice
- Extra virgin olive oil
Rosemary potato
- 6 Pc. Potatoes per person 2 large or 3 small
- Rosemary
- 2 Toes Garlic fresh
- Herb butter
- Salt
- Pepper from the grinder
- Extra virgin olive oil
- Butter
salmon
- 500 g Salmon
- Extra virgin olive oil
Instructions
- Preheat the oven to 200 degrees. Wash and clean the vegetables and cut into large cubes. Pour olive oil over it. Season with salt, pepper and a little grill spice. Pluck the rosemary (can easily be a large branch) or add the thyme entirely to the vegetables. Mix everything together well and place on the baking sheet. Cook at 200 degrees for about 15 minutes. You can also do this on the stove or on the grill. For the grill, wrap all the vegetables in grill foil and put them on the grill (in this case I would definitely add the chopped sheep's cheese, it tastes great. The advantage of cooking with the grill is that it creates a forms a wonderful liquid that cannot evaporate because the foil is closed.You can use whatever vegetables you like for this vegetable pan.
Rosemary potato
- Wash, peel and cut the potatoes in half or quarter (if you use small potatoes, halve them). Wash the rosemary sprig and chop off the needles. Heat the oil and some butter in a pan. Mix the potatoes well with a little oil and the rosemary and add to the pan. Let cook slowly until they get the browning you like and of course until they are done. The cooking time of the potatoes depends on the size and can therefore not be specified precisely. But they definitely take a little longer than the vegetables
salmon
- Wash the salmon and pat dry. Carefully cook in a preheated pan over medium heat to the desired cooking point, turning carefully once
