I’ve been stuffing myself with way too much meat lately. So, last night I scrounged through my ref and put together a medley of veggies that will soon waste away from neglect. I cut up a piece each of zucchini, carrot, onion, and some breakfast sausages – just for flavor.
I sprinkled on to the veggies a small amount of rub, which I got when I was in Healdsburg a couple of years ago, coated it with a bit of olive oil, and popped into the oven to roast till veggies caramelized.
Turned out quite well, if I may say so. As the label suggests, it is best with pork or lamb but it surprisingly is very good with grilled or roast veggies too. The sweetness of the veggies combined well with the herbs and spice blend.
Luckily, this all-purpose rub is sometimes available at Chelsea. Would you believe I went crazy when I recently caught sight of it and bought one of each variant they had? Heehee!