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Saturday, May 10, 2014

Shawarma Style Roasted Veggies on Rice

Schools done for the summer! So I am right back to doing what I love; cooking, baking, experimenting and homeschooling my little munchkin. All of which is going great. With regards to experimenting, I really like this one dish at a Greek restaurant so this is my attempt to copy the idea of it. I am not going to the trouble of putting the vegetables on skewers like they do. I want something easy that can be thrown together.

How to make it:
1. In an oven safe baking dish, mix together ...
1/4 cup lemon juice
2 tbsp tomato sauce
2 tbsp white wine vinegar
3 cloves garlic, minced
1 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
a pinch of ginger
a pinch of nutmeg
2 tbsp olive oil

2. Chop up a bunch of veggies in big chunks, add them to the dish and mix until coated. I used the following veggies but I am sure any mix would do fine providing you cook denser veggies a little longer. 
2 shallots
1 zucchini
1 bell pepper
A handful of cherry or grape tomatoes
1/2 cup of cauliflower
1/2 cup broccoli
2 big mushrooms
3. Let the veggies marinate for a few hours if you like or just mix them well and pop them in the oven, preheated to 400 F for 30-45 minutes. This goes well with brown rice. 

Making Brown Rice
Brown rice can be tricky but this method works well. Add 2 cups of rice and 3 cups of water to a pot with a tbsp of oil. Bring water to a boil, turn the heat down to a simmer and add a lid. Simmer for 20 minutes then turn off the heat and let the rice sit undistributed for 20-30 minutes. Then it is ready. Makes 2-3 meals worth for us (us being 2 adults and a toddler). Also you can half the recipe and it still works out fine. 

Finished Product: