Like most of those memorable meals, this one was created out of dire necessity and a stubborn craving for a vegetarian dish. I barely think as I randomly select a vibrantly green brocoli. A few potatoes and their neighboring mushrooms make the cut too and it’s not long until deep, caramelized tones, start appearing. The potatoes blushing as if suddenly feeling shy from their roasted scent overpowering the kitchen!
They need not be, this simple sauté of summer vegetables is a feast of its own and as I sprinkle absentmindedly from whichever spice jar of chilli, pepper and paprika I can get my hands on, I can’t wait to discover the simple delight that awaits me!
For the potatoes:
- 4 medium-large potatoes cut to stripes
- 1dl Olive oil
- 3 fresh rosemary branches
- 2-3 cloves of garlic, crushed
Recipe of the dish:
- 6-7 spoons of olive oil
- 1 large onion
- Flowers of 250 gr broccoli piece
- 300 gr chopped champignons
- 3-4 cloves garlic, chopped
- Black pepper, salt, red paprika & a bit of chilli powder
Cut the potatoes to stripes, Mix olive oil, rosemary and garlic together.
Mix the potatoes with the mixed oil and put in the oven for 25-30 min on 190 degrees.
Fry thechopped onion in olive oil until brown, add chopped mushrooms, fresh broccoli and fry until done. Add chopped garlic and part of the oven potatoes(according to your wish. You can leave some of the potatoes and serve them separately).
Add black pepper, salt and red paprika. Mix well and serve!