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What to do w/ leftovers?
For a dinner event during weekend I prepared lots of oven-baked vegetables. It was delicious accompanied by some chicken filled w/ lemons & rosemary, a generous mix of fresh basil leaves & pressed garlic under the skin for especially flavoring the chicken breasts. (Maybe you think that the vegetables accompanied the chicken…) We all enjoyed the dinner…, however, some of the oven-baked vegetables remained on their plate afterwards (although my better half & I had snacked on the vegetables before – just when coming out of the oven).
For a start I rescued them in some containers taking care not to mix it up too much & stored them in the fridge. Some days later I decided to do a dinner salad w/ the leftovers & I imagined that some burrata or mozzarella would fit… & on top some still warm crispy pieces of fried bread…
How to do oven-baked vegetables?
I started w/ lots of aubergines/eggplants, courgettes/zucchinis, mushrooms, red peppers, shallots & potatoes. You may also add fennel or tomatoes – even some Hokkaido slices will fit in.
The vegetables were cleaned, trimmed & cut into rather big chunks resp. thick slices, mixed w/ olive oil, dried Mediterranean herbs & salt & pepper. Arranged on baking trays they marched in a preheated oven at about 190° C w/ fan for about 30 min.
Using 2 baking trays lined w/ baking parchment (for the sake of easy cleaning!) I had 2 oven sessions i. e. 4 baking trays full of vegetables.
For the record:
If you go through the efforts of making oven-baled vegetables just fill each baking tray to the rim. It’s not useful to work w/ baking trays only filled sparsely. The baking session in the oven isn’t any shorter. The time for cleaning, trimming & chopping isn’t any longer – at least not much. So use whatever is possible & produce just a lot of oven-baked vegetables.
They are fine hot for any dinner & cold (at room temperature!) for any happy hour or whatever.
The leftovers (or better some of them) fitted nicely in 2 containers which marched in the fridge.
Therefore I had for my planned salad:
- oven-baked courgettes/zucchini & red peppers & aubergines/eggplant & shallots
- fresh tomatoes
- fresh spring onions.
In addition I had a wonderful ball of buffalo mozzarella & a loaf of Italian ciabatta.
For the record:
Originally I thought about using burrata, however, when roaming my trusted food store I had to accept that burrata was out. Burrata is creamier than mozzarella… For the salad, however, the buffalo mozzarella was also fine!
Now: just take a big plate & arrange the oven-baked vegetables. It’s best when they are at room temperature.
Chop the spring onions & cut the tomatoes into halves: just arrange them on top.
Whisk together (in your mixing bottle!) some olive oil, balsamic vinegar & sweet mustard; add salt & pepper to taste & distribute it evenly over everything.
Rip apart the buffalo mozzarella & arrange on top.
Last act: rip apart some bread & fry it in a dash of olive oil. As soon as crispy scatter the hot/warm pieces of bread all over the plate & serve immediately.
Think twice before starting on the scratch w/ making oven-baked vegetables just for this salad. You won’t need such a lot of oven-baked vegetables to fill the baking trays to the rim.
…& compared to the 15 min you’ll need for the salad you’ll need about an hour or so for preparing the oven-baked vegetables alone!
The businesswoman w/ too many office hours thinks
Fine w/ me – this salad is delicious & will make my weekday dinner for the 2 of us. Some Ciabatta aside will help to soak up any of the dressing.