I struggle a bit with cooking as I have a condition that affects my short term memory so I can only cook when there is someone around to make sure I don't set the house alight. As my wife is out at work until late and rarely eats a proper lunch anything I do make needs to be ready fairly quickly. The beauty of this recipe is that it takes little time to prepare and cook but is really tasty.
Serves two (with leftovers) taking ten minutes to prepare and around 30-40 minutes to bake at gas mark 6.
Step 1: Ingredients
Two small fennel bulbs or one large cut in half or quarters
Two round courgettes (zucchini) quartered
Two large carrots cut into sticks
One medium onion roughly sliced
As many garlic cloves as you dare (whole - you can leave the skin on)
A pinch of chilli flakes (optional, though why wouldn't you?!)
A large sprinkle of dried oregano (or any herb you fancy)
A tablespoon or two of vodka (optional)
A few good glugs of extra virgin olive oil (I prefer Greek)
Salt and pepper
Step 2: The Really Really Hard Bit...
Step 3: Put Your Feet Up for a Bit, You've Earned It!
Step 4: Dish Up.
Serve up with your favourite side dish - mash, cous cous, risonne, roast potatoes. I've served up with brown rice to keep it extra healthy. Don't forget to spoon over some of the juices left in the pan.