Quiet a bit of discussion about healthy eating habits and really it is simple. Something I religiously do is roast vegetables on Thursday so we have it for Friday night as starters for a big meal and over the weekend on the sandwiches on the go, picnics or if having few people over then appetizers. If you put a bit of time in this simply prepared roasted vegetables such as tomatoes, eggplants or bell peppers, the reward is not only in the intensity of the flavor but the versatility of the roasted ingredients. Slow roasting tomatoes is very straight forward not much to it but programming the oven timer on for three hours If you follow these few simple steps your healthy eating won't be a chore, only a pleasure. As appetizers you toast slices of baguettes and layer with a spread such as pesto, avocado, and layer with roasted vegetables. You can also use this Moroccan Lemon preserves as first layer and top with avocado and anchovy. Endless possibilities!
Roasted Cherry Tomatoes
1lb plus each or a mix of cherry, baby plum, sungold tomatoes
2 tablespoons olive oil
Dash of salt to taste
Leaves of few thyme sprigs
5-6 unpeeled garlic cloves
Halve tomatoes and spread on a parchment paper lined baking tray. Drizzle with olive oil and sprinkle with salt, add thyme leaves and garlic and bake in a 225F oven for three hours. Adjust for salt and serve immediately or let cool and store garlic included in an air tight container in the refrigerator. Make sure if you store for few days to drizzle couple more tablespoons of olive oil on top for preservation.
For open face Sandwich:
If serving immediately after roasting, squeeze garlic out of clove and spread a layer on slice of bread (olive or any other bread). Add arugula, then some goat cheese (or any other cheese you desire) basil leaves sprinkle with oven roasted tomatoes and some black olives. If serving after chilled in refrigerator the garlic won't spread (see picture) but still sweet roasted delicious, Again this is only a guide go wild use your imagination.