A couple of weeks ago, we had some of my husband's colleagues over for a barbecue. As usual, I went a little overboard in the planning and cooking - cooking for friends is one of my favorite activities.
Roasted Vegetable Platter with Aioli
Tortilla chips with Guacamole
Grilled Porterhouse Steak, Florentine style
Cedar Planked Wild Alaskan Salmon with Maple and Mustard Glaze
Roasted Baby Potatoes with Garlic
Roasted Asparagus with Parmesan
Strawberry and Marscapone Tart
The roasted vegetables are a great solution to entertaining or going to pot luck dinners - Everybody loves it, and you are assured that there is something available for you to eat that feels special but doesn't mess up your eating plan too much, or at all.
Here is a photo of the completed platter:
Here is what was included in the platter:
Roasted peppers with olive oil, salt,and garlic
Roasted eggplant slices with olive oil, salt, and pepper
Roasted fennel with olive oil and salt
Roasted green beans with olive oil, salt, and crushed red peppers
Sweet Maui onions with olive oil, salt, and fresh thyme
Zucchini slices roasted with olive oil and salt, and rolled up with goat cheese and fresh mint (Mix one small log of goat cheese with a couple tablespoons of minced mint and a squeeze or two of lemon juice).
Aioloi (Mix 1 cup Mayonnaise with 4 cloves crushed garlic, 1 tsp lemon juice, 1 tsp olive oil, salt and pepper to taste)
The roasting technique is pretty straighforward:
Cut your vegetables (You can do pretty much any veg this way, and it will be delicious) into desired size/shape
Toss with a drizzle or two of olive oil and desired seasonsings / herbs
Roast in a 450 degree oven until cooked through and caramelized.
Serve hot or at room temperature.
Easy! And can be done the morning of your event or even the day before (Refrigerate each veg separately in zipper bags - make sure to put on platter and let come to room temp before serving).