The Sunday Feast

Hello, chefs! 😋

We often go out for lunch on Sundays, to restaurants, but in summer, when there are so many fresh vegetables, we prefer to prepare lunch at home.
So, for today there are quite a few dishes here and there's no exact recipe or quantities, more of an idea of how to prepare the dish, especially if you have a lot of vegetables.

But this is really a feast that my wife and I prepared together. 😋

What needs to be said here is that it's all, well, almost all (except the chicken wings) grown with our own hands in our garden and field, so it's completely homemade. :)

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First, a salad of tomatoes, beans, and onions. The beans are cooked first and, because they are young, just picked from the field, they take about 15 minutes to cook.
Slice the tomatoes, chop the onions and add the cooked beans. Season with salt and pepper, a couple of tablespoons of olive oil, and mix well. Some people also add vinegar but it's not necessary because young tomatoes are sour enough.

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Continue stewing the vegetables. Wash and cut the carrots, zucchini, kale, peppers, and onions into strips, just clean and slice the mushrooms. Add a
tablespoon of olive oil to the pan and heat well. When the pan is hot, add all the vegetables and stir to prevent burning. Add another tablespoon of soy sauce for stewing, season with salt and pepper if necessary. In fifteen minutes or even less, the vegetable mixture is soft and can be served.

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The potatoes were baked in the oven. First, wash, peel and cut into chunks. Brush it with a tablespoon or two of olive oil, salt, and pepper. We add a small teaspoon of ground cumin and dried paprika.
Mix well and put in a preheated oven at 200 degrees. After about 20 minutes, it is baked. When it has cooled a little, serve it.

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Roasted zucchini are very tasty to us. Wash, wipe, and cut the zucchini into rounds. Roast them in a hot frying pan, without oil, for a few minutes on one side, turning each piece over and then for a few minutes on the other side. Place them in another bowl, cover with olive oil, and grated garlic. Season with salt and stir if necessary.

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Anyone who doesn't eat meat can just skip these chicken wings. We baked them in a Tefal oven on hot air, no oil needed, just a little salt and a pinch of ground dried paprika. A good fifteen minutes and they were ready.

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Well, on a quick estimate, it took us about an hour and fifteen minutes to do it all, mainly to clean the vegetables and prepare them. And lunch is on the table.