This time I threw a little Italian in. Blanched a sliced cauliflower, short cooked some sliced potatoes, combined both in a large bowl.
Tomato pesto dressing:
3 tbs tomate pesto (from a jar or home made)
2 tbs olive oil
2 tbs balsamic vinegar
2 ts honey
1/2 ts aleppo pepper flakes
1/2 ts ground pepper from the mill
salt to taste
Combine in a small bowl and whisk.
Sprinkle over vegetable mix in the large bowl and use a spoon to carefully coat the vegetables with the dressing.
Place mixture in a lightly buttered ovendish and layer cooked ground beef on top. (Every once in a while I prepare a large amount of ground beef, seasoned with herbs and spices, divide into parcels and freeze. This makes for quick meals, just grab and add whatever you like).
So, you have your pesto-vegetable mix, ground beef on top, I added mini mozzarella, mini pomodori and fresh basil. Just after taking this pic I decided to add the rest of both boxes so it was even more colorful when it went into the oven. You could also add some grated cheese.
Preheat oven to 200C/375F and bake for approx. 20 minutes or until tomatoes are roasted and cheese has melted to a lovely color.
Another entry for Ruby Tuesday, round up over at Work of the Poet!