Anna Sultana’s Roasted Potatoes and Vegetables, Maltese Style

I’ve been watching shows like Property Brothers and Love It or List It.

it’s amazing to see what young couples now expect in their first home.

When my parents and I immigrated to America in 1950 we shared an apartment with Pop’s brother, his wife and their two children for two years.

The apartment had a kitchen, a bathroom, a living room and two bedrooms.

My cousin is a month younger than I am, so we shared a crib.

No, the bathroom did not have two sinks.

The kitchen did have its own stove.

Ma used to tell me about how Grandma would send her to the baker's with anything that needed an oven, such as their Sunday roast and the vegetables.

Then, after a few hours, Ma would return with the hot roasted meat and vegetables, along with a few loaves of fresh bread. 

After Grandma had added a few spices, and did a few last minute touches, another Sunday dinner was ready. 

Ma appreciated having an oven in the house.

She did miss the gossip, though.

                        Roasted Potatoes

Cut into wedges

1 pound potatoes

Put them in a large bowl

Add

1/2 Cup extra virgin olive oil

1 Tablespoon dried rosemary

Place the potatoes in a large roasting pan.

Pre-heat the oven to 400º F

Sprinkle over the potatoes

1/4 Cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon  pepper

Cover with aluminum foil.

Bake for 30 minutes.

Remove the foil and bake for 1 hour or until potatoes reach the desired colour.

                        Roasted Mixed Vegetables 1

Grease a large cookie sheet

Preheat oven to 350º F

Put in a large bowl 

1 eggplant, sliced

1 green pepper, sliced

2 marrow, sliced

2 tomatoes, quartered

1 large onion, quartered 

3 garlic cloves, chopped 

Combine in a small bowl 

1 teaspoon salt 

1/2 teaspoon pepper

1 teaspoon chopped fresh mint

1/2 teaspoon dried thyme

1 teaspoon turmeric

1/2 teaspoon cumin

Sprinkle the spices over the vegetables.

Drizzle over the vegetables

2 tablespoons olive oil 

the juice of 1 lemon 

Mix well.

Put the vegetables on the baking sheet.

Bake for 15 minutes.

Take the pan out and turn the vegetables so they roast evenly.

Bake for 45 minutes.

Take the pan out and check if the vegetables are done.

Return to oven if you'd like them more cooked.

Serve hot, warm or cold.

                        Roasted Mixed Vegetables 2

Grease a large baking dish

Preheat oven to 375º F

Place in prepared dish 

2 to 3 eggplants, rinsed

4 to 5 onions

5 to 6 potatoes, quartered

4 cloves garlic, peeled

Pierce the eggplants with a fork.

Bake for 45 minutes to 1 hour.

When the eggplant feels soft, remove pan from the oven.

The eggplants’ skin should be wrinkled.

Let cool 15 minutes.

Peel the eggplant and slice.

Put the slices and onions in a large bowl.

Add

1/4 Cup olive oil

1/3 Cup wine vinegar

1 teaspoon salt 

1/2 teaspoon pepper

1/2 Cup parsley

Mash all ingredients together.

Cover and place in the refrigerator.

Serve cold on couscous or pasta, with grilled or roasted meat or fish.

It can also be served as a meal eaten with bread, anchovies, tuna and olives.