summer menu ... keeping it light!

There are times and most particularly during the summer months when I just do not know what to make for lunch. I try and offer a variety but it gets to the point on the real hot days that its difficult to know what to have because we just haven't much of an appetitie.
We practically live on salads and fruit or at least I do!
Therefore this weekend I thought I'd do something a little different which I haven't done for awhile .


Roast Vegetables.

There are several ways to do roast vegetables but I like to keep it nice and simple.....

so very very easy

Ingredients:
Green peppers,
Aubergines.
Courgettes
Onion
Button mushrooms
Tomatoe
asparagus
Potatoes (microwaved for 4 mins beforehand)
salt
pepper
parsley
Olive oil
a little water

Cut up all veg,pour a little water in the bottom of the dish ( not much a couple of tablespoons) drizzle with olive oil,sprinkle on salt and pepper and parsley. Place in a preheated oven at 200 C for about 20 to 30 mins. Delicious!
You can have boiled rice or couscous to go with this and a little mayonnaise.

I also made up a very summery salad which my husband loves. It has to be served very very cold so I make it up about two or three hours before the meal.

Ingredients:
Tin of chopped plum tomatoes
2 tins of tuna fish in olive oil ( I drain off the olive oil before adding to the salad. I don't like the olive oil they use for tinned fish but even drained of the oil it is better tasting than the tuna fish in brine) 
chopped onion ( half max)
vinegar
olive oil
3 boiled eggs    chopped
olives (green or black)
salt
Water
Several large French loaves (You'll need these! It is so nice that you have to mop up every last bit)

Mix all the ingredients together add a little water but be careful it has to have a light pure consistency no more. Add olive oil, vinagre and salt to taste . Serve very cold. I even pop a few ice cubes in if its not cold enough.

There is none left so the change was well appreciated.

Amanda :-)