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Friday Night Meal

Posted on: April 8, 2011

My Friday night meal is the simplest thing to prepare. It requires almost no effort and is practically fail-proof, which is why it is the perfect way to end the week when you’re tired and lazy but want something better than take-out. It’s also useful this time of year for those of us who are prohibited from eating meat in observance of Lent Fridays. Here is a briefing of the steps:

1. Preheat oven to 400 degrees.

2. Throw a variety of vegetables and fruits onto a pan.

3. Toss the pan into the oven and cook for an hour or more.

4. Take out. Eat.

Here is the more detailed set of instructions:

1. Preheat oven to 400 degrees.

2. On a cookie sheet, baking tin, or oven-safe dish layered in tin foil,  place any or all of the following whole veggies (no chopping required!—just dump them on the tray). I use a variety of bell peppers, chili peppers, red and yellow onions, tomatoes on the vine and plum tomatoes.

Feel free to experiment with any vegetable you want (eggplant, carrots, zucchini, yucca). Or fruit—I recently tested plantains and Japanese pears. Just throw them on whole. It should be noted here that some things do need to be wrapped in foil before roasting: beets and figs come to mind.

3. Place in oven. Set timer for an hour. Check after the hour. You may prefer to have them a little more done. It is almost impossible to overdo them, unless you forget you have something in the oven and two hours have gone by. This is nearly impossible, as your home becomes extremely fragrant. Just another delightful side benefit!

4. Take them out when they’re done to your liking. The veggies naturally fall apart. Throw them on a plate and serve on fresh bread, toast points, or crackers. Voila!

Pairs perfectly with a nice pinot noir, cab sav, or my personal fave, garnacha.

If you want to take it further…

As I often do, make a simple salad of romaine lettuce. I top mine with parmesan and either caesar or balsamic vinagrette. Make it yours with nuts or other easy additives; it takes only a few seconds to tear up lettuce and put on dressing.

If you’d like to go even further, make some bread to go with it all. Use a baguette or any type you prefer, spread with olive oil or butter, top with oregano, parsley, basil (whatever green spices you have in the cabinet), and sprinkle with cheese (I use an Italian blend). Throw this in the oven 10 minutes before you want to take the veggies out.

Deliciousness for as little or as much effort as you care to give!

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1 Response to "Friday Night Meal"

[…] plate: Brie, Goat, Comte, Pont-l’Évêque Roasted red peppers Seeded flatbreads & French bread Assorted olives Prosciutto-wrapped figs Cranberry walnut […]

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