I decided to make a vegetarian lunch for today featuring 2 potatoes, half a green capsicum or bell pepper and a tomato. It is more like a finger food rather than a proper meal. But it’s hearty and packed with all the good nutritions and lots of dried herbs! It could go as toppings for a sandwich or layer it over a slice of bread, and potato wedges on the side. To make the vegetables taste more “meaty” I’ve roasted them in the oven. The bell pepper and tomatoes took less then 10 minutes while the potatoes, 30. Fear not, you could make ahead the bell pepper and tomatoes while you soak the cut potato wedges in an ice bath. So if you’re really starving, you could whip yourself a sandwich with the toppings while waiting for the wedges to be cooked! 🙂 It made me such a happy girl having this for lunch! Internally grateful.
- 2 potatoes with skin intact
- Half a green capsicum
- 1 tomato
- 2 tbsp of olive oil
- Sea salt
- Black pepper
- 2 cloves of garlic
- Dried herbs – rosemary, sage, parsley, chilli powder, chilli flakes, thyme, smoked paprika, basil, cumin
- Parmesan cheese
- 1 piece of Edam cheese
- 1 slice of bread
Method (Green Capsicum)
- Slice half the capsicum into bite size strips. Coat it with half a tablespoon of olive oil. Add salt, pepper, smoked paprika, cumin, chili powder and rosemary. Spread it on the aluminium sheet lined with baking paper or aluminium foil.
2. Slice the whole tomato into thin pieces. Coat it with the other half tablespoon of olive oil. Add salt, pepper, rosemary and thyme. Place it on the same aluminium tray as the capsicums.
3. Bake it at 200 degree celcius for 10 mins or until golden brown.
Method (Potato Wedges)
4. To make the potato wedges, cut it length-wise and slice them till it resembles a long crescent moon. Soak it in an ice water bath for 30 mins or at least 10 minutes if you’re really hungry. Pat it dry with a kitchen towel. You can refer it here that I did previously. Preheat the oven to 220 degree celcius.
5. Peel and rinse 2 cloves of garlic. Use the back of the knife to lightly smash it. Place that in a large bowl with the potato wedges. Coat it with a tablespoon of olive oil. Add salt, pepper, rosemary, sage and parmesan cheese till well combined.
6. Fry this with a cup of rice for a heavy meal or for breakfast with a sunny side-up egg! Enjoy! 🙂
Look at that golden brown garlic nestled between the layers of roasted vegetables!
The most perfectly cooked potato wedges I’ve ever made !
Steaming hot but light and airy on the inside!