THRIVE 33
ingRedients
Veggies
350 g longish potatoes
150 g shallots
10 cloves garlic, or more,
according to your taste
4 red pointed peppers
300 g mixed small tomatoes
2 sprigs rosemary
Salt, scented if you like
4 spoons extra virgin olive oil
1 handful of baby spinach
Green Tapenade
150 g green olives
20 g capers
2 cloves garlic
1 tsp mustard
3 spoons olive oil
Freshly ground pepper
Tiny slice of lemon
Salt
Dressing
4 spoons extra virgin olive oil
Juice of ½ lemon
Salt
method
Preheat oven to 355°F/180°C.
Wash potatoes, peppers and
tomatoes.
Peel shallots and garlic, then cut
them in half.
Halve the peppers and remove
the seeds.
Place potatoes on a baking tray,
season with oil and salt and bake
about 20 minutes.
While the veggies are baking,
prepare the tapenade and dressing.
For the tapenade, place all ingredients
in a food processor and pulse 3-5
times. Don’t overdo it; it should be
a little chunky.
For the dressing, dissolve the salt
in the lemon juice, then emulsify
until creamy.
After potatoes have baked for 20
minutes, add shallots and garlic.
After 10 minutes, add red peppers
and rosemary and toss with oil.
Bake for 10 more minutes, then
remove from oven and let cool for
a few minutes before serving.
Wild Produce Forager
Marinated, Sun-Kissed,
Oven-Baked Veggies with
Hasselback Potatoes
and Green Tapenade