Baked Herbed Vegetables

>> September 1, 2011

I've been thinking of herb usage since my mini herb garden's been blooming. I always feel bad to trim them and then not able to use them. So this evening, while I was cleaning up the fridge, an idea came - that is to make a vegetable side dish, infused with herbs.

This vegetable side dish is a great partner for the vegetarian meatballs I prepared together with it.

- small broccoli flower head, chopped and washed
- 1 small carrots, sliced in circles
- 1 medium yellow bell pepper, chopped in big chunks
- Baguio beans, cut it in half if it's too long. You may also use french beans.
- 2 tbsp of corn kernels
- 3 tbsp of extra virgin olive oil
- 2 tsp fresh oregano leaves
- a few sprigs of fresh rosemary
- a few sprigs of thyme
- salt and pepper
- 1 tbsp butter (optional)

1. Toss all the vegetables in a mixing bowl.
2. Sprinkle the olive oil and herbs. Add salt and pepper according to your taste and set aside for 15 minutes to marry the flavors.
3. Preheat oven to 200 C.
4. Make a bag out of aluminum foil and put the vegetable mixture, including the marinade in it. You may add about a tablespoon of butter.
5. Seal it and put it in the oven. Bake for about 15 minutes. Make sure you do not overcook the vegetables inside. I love the carrots when it's still crunchy :).


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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