T’was Glastonbury festival this weekend, and it was by all accounts a success, particularly as it didn’t piss it down for 48 hours straight. Plus, Primal Scream were playing (if ever a band epitomised Glasters), plus some sort of Primal Scream tribute band as well who call themselves “The Rolling Stones”. I can’t see them having much of a career, but hey, stranger things have happened.
There are rumours, also, rumours mind, that July is going to be a heatwave. Last night I walked to the local taxi rank, barefoot on the hot tarmac, sandals in hand, so I could get to a BBQ at Chez-Anxious-Family, and today has been blue skies and drifting warmth as well. I’ve had a couple of much-needed days off work, so have tidied up the flat, run some errands, and am now sorting out dinner, with a vodka in hand. Here’s a vegetable casserole recipe, enjoy.
Original recipe from http://www.bonappetit.com/recipes/2012/04/greek-style-vegetable-casserole.
Mushrooms, courgette, sweet potato, broccoli, one ripe tomato, red onion, white onion, yellow pepper, chopped roughly
Salt and black pepper
Roast the courgette and white onion in a baking tray, doused in olive oil, for 15 minutes
Take out of the oven.
Place all the other ingredients in a casserole dish and mix. Layer the courgette and onion on top, sling in a glug of red wine, cover in foil and bake in the oven for 30 minutes.
Take off the foil, mix, and cook in the oven for another 30 minutes.
Serve. The original suggests scattering with feta; I have no issue with this as a concept. I personally intend to wrap the stew in a wholemeal tortilla with a spot of marge and shovel it down with Primal Scream’s “Jailbird” on the background at high volume. 🙂