Happy New Year everyone! On Sunday, Andrea and I celeberated Kings Day (the last day of the Christmas Season) together by exchanging small gifts and cooking Sunday Supper that afternoon. Our dinner consisted of Roasted Leg of Lamb with yogurt mint sauce, roasted vegetables, and green beans (a la Christine, as we refer to them). It turned out to be quite the colorful and delicious dinner even though the effort was pretty minimal.
On Saturday, Andrea tasked me to find a "new" vegetable to add to our mix of usual roasted veg of Eggplant, zucchini, yellow squash, tomatoes and onion. Normally, we toss these together with herbs or pesto and roast them in the oven for a quick and nutritious side dish. Since this is the way that we eat our vegetables most of the time, I can confidently say that we were pretty desperate for something new. I went to Whole Foods and found Fennel. That's right, fennel. The label read that they tasted like sweet anise, and even though I knew that Andrea hates the taste of anise, I decided to run with it anyway. I figured that anise flavor would probably cook out, leaving a nice flavor on the rest of the vegetables. It turns out, I was right! Now, before you look at this picture, just remember, 'tasty food is not always beautiful, and beautiful food is not always tasty.'
1/2 yellow squash
1/2 medium eggplant
1/2 fennel, chopped coarsely
1/2 yellow pepper
1/2 orange pepper
2 or 3 roma tomatoes
toss with basil, oregano, and thyme. Toss in single layer in a pan and bake for 30-45 minutes in pre-heated oven (375 degrees), or until soft.
With our lamb leg from Trader Joe's already pre-marinated, we didn't feel the need to do anything additional to it, and just "let the flavors work." We placed the lamb right on the rack in the oven with our pan of roasted veg directly underneath to catch all the luscious lamb drippings.
This meal was so great, that we have decided to have Sunday Supper together every week!
Green Beans a la Christine coming soon!