This recipe and post is simply a vehicle for me to show off a picture of one of my birthday gifts. In the background, that lovely blue and white ensemble you see is an oil, vinegar, salt and pepper set direct from Portugal.
I spent 4 months traveling through Europe about 10 years ago (ack! Where did the time go!?), and everywhere I went (mostly in Spain, Italy and Portugal) I saw beautiful hand made pottery. Pitchers, plates, bowls...and decanter sets like these. And because I was back-packing, it seemed unwise to purchase something this precious and breakable at the time. I have since kicked myself every single day. I returned to Italy a year later, and didn’t see anything like it again. I thought my chances of owning one of these sets were gone for good.
When Tennille (http://nilla.typepad.com/) started planning one of her adventures, she was dismayed by the costs of going to Europe. I suggested she look into Portugal, as it is a little off the beaten-track of the Continent goers. She followed my advice, took some amazing pictures, and brought me home this GORGEOUS decanter set that I covet. I think it officially is the “one thing I would grab” in case of fire. After the husband.
On the food side of things, I have taken to oven-roasting my vegetables. It’s SO easy, they’re so tasty, and it’s easy to have a colorful assortment of earthly delights to go with any main dish.
Oven-Roasted Vegetables
Assortment of peppers (red, green, yellow, orange)
broccoli
cauliflower
zucchini
onion
Heat oven to 425.
Chop assorted vegetables into large chunks, and arrange on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and pepper flakes. Bake for about 25 minutes. Drizzle balsamic oil over the top, or sprinkle with parmesan cheese, and serve as a side or main dish!
