The grill is more romantic precisely because it’s not always an option — it’s something special. The oven, on the other hand, is always available, whether it’s rain or shine, whether we have the whole afternoon or just a good half-hour to make lunch.
Since Chiko, Buck and Roler are already well-seasoned on their own, marinating isn’t necessary, so we can jump straight into preparing the meal. A lemony couscous and a simple pink sauce pair nicely with them. Both can be prepared while the Grashka's trio is baking in the oven, and we’ll even have some time left to tidy up the kitchen before serving lunch.
Plant-based Oven Bake
- 1 pack of Chiko
- 1 pack of Roler
- ½ pack of Buck
- A handful of date tomatoes
- 1–2 red bell peppers
- 2 spring onions
- A little oil
- Salt
Lemony Couscous
- 1 cup (250 ml) couscous
- 1.5 cups boiling water
- 2 generous pinches of salt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (or more to taste)
- Zest of half an organic lemon
- Chives
Pink Sauce
- 2 tablespoons Mayo
- 1 tablespoon ketchup
- ½ teaspoon chili sauce
Preparation
Preheat the oven to 200°C (with fan).
Prepare a large baking tray and line it with baking paper.
Cut Chiko, Buck and Roler into roughly equally sized pieces. Perfection isn’t necessary, as each one has a different shape. Use a brush to coat them with neutral-flavored oil.
Cut the bell pepper and spring onions into similarly sized pieces, and halve the tomatoes. Season with salt and brush them with neutral-flavored oil as well.
Arrange everything on the baking tray and bake for about 20 minutes, stirring once halfway through. It’s done when a golden-brown crust forms. Serve drizzled with the simple pink sauce and accompanied by the lemony couscous.
Pink Sauce
To prepare the pink sauce, simply mix the Mayo, ketchup, and chili sauce (adjust to taste) in a small bowl.
Couscous
In a small pot, bring 1.5 cups of water to a boil. Add salt, oil, and lemon zest. Pour the couscous into the boiling water and cover with a lid. Let sit, covered, until the couscous swells, about 5–10 minutes. Fluff with a fork to prevent clumping. Serve sprinkled with chopped fresh herbs (such as chives, parsley, or cilantro).
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
