Roasted new
potatoes make such a great weekday meal combined with different
sides. This time I just roasted some corn cobs with the potatoes and
served crunchy lettuce leaves and homemade chilli and lemon butter on
the side.
The potatoes don't
need much attention while roasting, perhaps an occasional turning.
Same goes for the cobs. I just brushed them with oil, covered their
roasting tin with a foil and let them roast underneath the foil for
about one hour. I finished them under the grill in the oven for a
couple of minutes after removing the foil so that they would get even
better grilling marks.
For the chilli and
lemon butter I just chopped a red chilli and grated one lemon's zest
and mixed them into butter. That's such an easy and good option for
summer barbecues.
I really enjoyed
this pretty effortless dish and will make such dishes many times more
this summer, as I only rarely get the chance to do a real barbecue.
Your VegHog
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