Hi y’all. As always a HUGE thanks for all your comments on Wednesday’s post. I really think that WIAW is a great way to discover new blogs and every Wednesday I discover at least three new blogs with drool-worthy food; my Google reader is overflowing and I now officially spend way too much time reading blogs. (On a side note: does anyone know why iGoogle will no longer be available after 2013?)
Anyway, I spent yesterday in Munich. We thought that it would be clever to bring a carload of stuff to my apartment because I might take the train up to Munich on Saturday and thus won’t be able to bring that much stuff then. I’ll live in a student apartment for 2 1/2 months before moving into another apartment in September. I have my own little kitchen so I immediately approved of my room Thanks for the thumbs up, Mo!
I love Munich already It’s such beautiful city and I can’t wait to start exploring it as soon as I move. I’ll probably post more than enough pictures then so I didn’t take any yesterday!
A lot of you asked about the recipe and the directions for the Summer Vegetable Oven Bake that I posted on Wednesday. I originally didn’t plan on posting the recipe but if you ask I will deliver
Baked Summer Oven Vegetables
serves 4-5 people
- Olive oil
- Sea salt + pepper
- 1 eggplant
- 3-4 cloves garlic, peeled and sliced
- 2 zucchinis (courgettes)
- 4-5 large tomatoes
- 2 x 125g balls of mozzarella
- 1 handful fresh basil
- fresh thyme
- Start by thinly slicing the eggplant. Lay the slices out on a kitchen towel and sprinkle with sea salt (this makes them “sweat” out the excess water). Wait for about 25-30 minutes.
- In the meantime cut the other vegetables. How thick you slice the zucchini is up to you, but the thinner you slice it the quicker it will roast, so if you’re very hungry thinner is better
- Also slice the tomatoes and mozzarella.
- Roughly chop the basil and thyme.
- When the excess water has come out of the eggplant, wipe it off using a kitchen towel and preheat the oven to 150°C.
- Grease an oven-proof dish with olive oil and arrange the vegetables, mozzarella, garlic and herbs in an even pattern. Season with salt and pepper.
- Before baking the vegetables drizzle with olive oil and bake for about 25-30 minutes.
- Serve with freshly baked bread
Be sure to also check out a similar recipe over at Clean Eats, Fast Feet where Meghan posted her Vegetable Tian recipe on Wednesday! Looks delicious!
Have a great FRIDAY