Tasting Notes

A myriad of flavours and textures await you on this heaping platter of vegetables for two – sweet, crunchy, smoky, earthy, luscious, and the crunchy bread with olive oil goes well with the dish.

What You Need

1 baguette – cut in half.

2 corns on the cob, chucked and cut in half.

1 medium onion.

4 medium carrots.

2 cups frozen peas.

6 button mushrooms.

15 snow peas.

1 red Bell pepper.

6 tablespoons butter.

6 tablespoons olive oil.

Equipment

1 large frying pan.

1 large sheet pan lined with parchment paper.

1 medium oven proof dish.

1 pastry brush.

2 small bowls.

1 large platter.

Method

Start cutting the snow peas at one of the ends, there is black stem-like part, then lift the stem and a thread will show up, pull all the way to the end till it’s all gone. Depending on their size you either leave them as are or cut in half. Set aside.

Using your pastry brush and 2 tablespoons of the olive oil, brush both sides of the baguette with it. Set aside.

Cut your onion and mushrooms into slices. Set aside.

Place 2 tablespoons of butter and 1 tablespoon of olive oil into the frying pan, add your onions and cook over medium low heat till done; they are glistening and soft. Set aside in a bowl.

Repeat with the mushrooms. Set aside in a bowl

On the sheet pan add your corn, carrots, drizzle remaining butter and olive oil over them, then season with salt and pepper then placing into a pre-heated oven of 425 degrees Fahrenheit and cook for 20 minutes

At the 20 minute mark add your mushrooms, onions, snow peas and frozen peas. Turn off the oven, add your baguette and leave everything in there for up to 10 minutes.

You are now ready to plate – arrange everything on a big platter.

Delicioso