Monday, April 23, 2012

Light Lunch: Vegetables and a slice of good cheese

Sometimes in Italy we don't feel like cooking elaborate things.
Sometimes a slice of cheese is more then enough to build a balanced lunch.

I always try to have some of my favorite cheese around. Right now I'm having a love affair with this Sheep Cheese (Formaggio di Pecora) that I bought on Supermarket Italy, an online import of italian goods. It's called Gioioso, it's a Primo Sale, meaning that is a lean kind of cheese that didn't season for a long time.

You can choose to use it in many different ways, I have a video on a salad with cheese, green apple and pistachios on my channel, if you want to check it out.

But today it's cold, I want to use my oven to warm up the house and  make some awesome roasted veggies.

Ingredients:
Carrots
Peppers
Zucchini
Eggplant
Potatoes
Garlic

Cut the carrots, zucchini and peppers in thin strips (julienne) and lay them randomly on a baking sheet covered by oven paper (the correct english word is escaping me right now). Cut the eggplant and the potatoes in thin slices and also put them on the same baking sheet. Oil, salt, minced garlic. The cook for 10/15 minutes on a medium temperature oven, depending on the kind of oven you have. I like them particularly well cooked, sometimes I even leave them in there for 20 minutes risking to burn them. Don't do that.
Pictures coming soon! Probably after lunch time, american eastern :-)
Enjoy!
Valentina
RealItalianKitchen

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