A meal that a friend and I hurriedly prepared for important guests. Thanks to the simple perfection of the ingredients, plus great wine and bread, it was a success.
Very often, before dinner, I go through my fridge (and, season allowing, the garden) and from it assemble a pile of vegetables. Sometimes it’s only cauliflower, garlic, carrots and kale. Or Brussel sprouts, onions, potatoes and garlic. Or tomatoes, asparagus, leeks and garlic. But always garlic.
I cut everything up, scoop handfuls into a baking dish, sprinkle everything with olive oil and salt, and push it into the hot oven. I am rather insouciant about temperatures and times, so I can’t tell you at what temperature and for how long
Raw, ready for the oven
I leave the vegetables to brown to perfection. (An educated guess about my own cooking habits would be 400*F on Convection for 30 minutes?)
It’s always a success, and it’s always healthy. The kale is especially superb, since it dries into tight, crispy chips of flavor — a perfect contrast to the warm, sweet garlic underneath it.
