We have so many tomatoes – it’s crazy! Despite the bad weather and all the rain in the past weeks, our balcony looks like a tomato garden. I picked all the very red ones on Saturday and today there are new red ones ready to be picked again. I love it! And the summer is back!
I really enjoy having just grilled vegetables. And at the moment with the E. coli outbreak in Germany having salad and raw vegetables without a weird feeling is quite difficult. I was standing in the vegetables section last night starring at the super juicy tomatoes but still not feeling ready despite the rescindment of the official warning. I went for the aubergines and courgettes in the end.
Today was a beautiful night and although I came back home quite late because of my Wednesday Mandarin class, I still wanted to make some food and sit outside. I guess it is really inspiring to see all the fully packed restaurants with people sitting outside when coming home.
Making oven vegetables is a quick and easy thing to do and it’s healthy and super yummy. My adivce is to use different fresh herbs based on availabilty and a lot of good quality olive oil. And give it up for GARLIC!
What you need for a pure vegetable bliss:
Three easy steps: