7.10.2011

Another simple supper


You don’t have to sacrifice flavour and taste just because you don’t have a lot of time. I know I sound like one of those cooks on television but I do think there is something to what they’re saying. When I don’t have a lot of time but crave something delicious I look to one or two main ingredients to help me - for instance, my special ingredient tonight: the sweet potato.
Ok here I go…Sweet potatoes are an absolutely wonderful, often overlooked vegetable. They are a root vegetable – not to be confused with potatoes which are 'tubers'. They're not as starchy as potatoes and full of nutrient rich beta-carotene – which works to boost immunity and sight (much like carrots). Sweet potatoes are also full of vitamin C, potassium, fibre and so much more. I’ve even heard people say it’s the most healthy vegetable of all.
It’s crazy when you think that something that tastes this sweet, creamy and rich could be so wonderfully good for you too. I combine sweet potatoes with a few other delicious ingredients – cherry tomatoes, fresh thyme, red onions and grapes – topped with mozzarella and parmesan and baked until wonderfully golden, gooey and crisp.
Just twenty minutes and you have supper. Sundays like this definitely work for me.

For more simple Sunday suppers – see here

sweet sunday supper
2 large serving or 4 small

3-4 medium sweet potatoes/kumera, sliced into 1-2 inch chunky pieces
a few sprigs fresh thyme
1 tbsp olive oil
pinch sea salt and black pepper
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup red grapes
2 red chillies, sliced (used dried if you don’t have fresh)
1/2 cup fresh mozzarella cheese and parmesan cheese, grated
splash of balsamic vinegar or worcestershire sauce

Preheat oven to 220 degrees fan forced (this is hot but perfect because it will give a little charred flavour to the potatoes)
Prepare a baking tray with baking paper. Add sweet potato pieces, drizzle with oil and mix around. Sprinkle with salt, pepper and add thyme sprigs. Baked for 10 minutes and take out. Add onions, tomatoes, grapes, red chillies to tray and bake another 5 minutes. Take out sprinkle with cheese and bake for another 1-2 minutes or until melted.  Take out, dress with a splash of balsamic or worcestershire sauce and serve with fresh rocket or salad greens – enjoy!

15 comments:

  1. Love roasted vegies in winter and this combination sounds just delicious!

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  2. Using grapes in a dish like this is a new concept to me and I can't wait to try it.

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  3. What a lovely dish. I've never seen grapes prepared this way.

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  4. Such a lovely tray bake dinner. It's actually making me wish it was Winter. This heat is unbearable, I'm looking forward to squashes, apples and lentil stews!! :D

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  5. Mmm, I love cherry tomatoes, I can't wait to get some local ones. The grapes sound so good in there too!

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  6. Wow...so pretty. Delicious. And healthy. Those three things make this dish like...5 stars! Rawk on!

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  8. Roast vegetables rock. And sweet potato ANYTHING is wonderful (kumara wedges with sour cream and chives are a fave at our house, as is boiled sweet potato mashed with butter beans, butter and salt).

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  9. This looks absolutely delicious!! :)

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  10. Love simple suppers! This looks comforting and delicious!

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  11. I do love sweet potatoes and sadly overlook them myself during summer at least. This sounds delicious though :)

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  12. Love the grapes- and the chilli. I think that's what would make me really coming back for more!

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  13. Ooo, yummy. And love the simplicity.

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