Side Dishes
3 large celery stalks
3 small zucchini
3 carrots
2 medium cooking onions
3 medium new potatoes(optional)
2 tablespoons vegetable oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/3 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon chili flakes (optional)
This dish tastes a bit like stir fry and the kids love it because the vegetables are not bland. Large tougher outer stalks of celery may be used here and the zucchini and potatoes don’t have to be peeled.
Grease a large shallow roasting pan and set aside.
Wash and slice celery on the diagonal into 1 cm strips and place on pan.
Wash and peel zucchini and cut into one cm medallions and add to pan.
Peel and slice carrots into thin slivers that are about 5 cm long and add to the other vegetables.
Peel and cut onions into small wedges (about 8 wedges per onion) and add that to the other vegetables.
If using potatoes peel and cut them into small 2 cm cubes and add to pan.
Sprinkle the oil and the rest of the spices on the vegetables, mix everything and place in hot 350° oven until vegetables are crisp and golden.
Serve hot. Can be reheated and are great left over too.