The vegetable abundance got me all fired up due to spring harvest in my mom’s and grandmother’s garden. At the moment I am experimenting with the ways of cooking it and which spices to use. Since lately I’ve been feeling an urge to go to Provence, I made up this recipe inspired by a book called The little Paris bookshop.
- 2 carrots
- 2 zucchinis
- a bunch of asparagus (thanks mum)
- 1/4 of cauliflower
- 4 tomatoes
- 8 cloves of garlic
- vegetable stock
- salt, pepper
- olive oil
- Wash and chop up the veg: carrots, zucchini, asparagus, cauliflower and tomatoes (I cut them first and set aside with a pinch of sugar so they become juicier).
- Put the vegetables in a deep tray, add the peeled and crushed garlic, a tablespoon of thyme, a tea spoon of rosemary and a pinch of lavender. Season with salt and pepper and mix well.
- Cut the lemon in half and squeeze half of the juice on the vegetables. Place the other half in the middle of the tray. Add some fresh basil leaves.
- Pour over 0,2 l of vegetable stock and sprinkle with olive oil. Cover with a lid (or tightly with aluminum foil) and bake for an hour at 180 Celsius degrees.
- When done, remove the lemon and basil leaves (they’re only there for flavor), drizzle with some olive oil and add new fresh basil leaves.
- While cooking you can put a piece of meat on top of the vegetables (I often use chicken) so it becomes juicy and fragrant). Serve as a side dish.
You can also make a green goddess dressing: blend together a handful of basil, olive oil, one garlic clove, juice of half a lemon, pinch of salt and a splash of water. It goes great with the vegetables.