Roasted Summer Veggies with a Perfectly Poached Egg Served with a 3 Olive Tapenade and Smoked Gouda with Bacon

Don’t let the title fool you, this is a no brainer, super fast weeknight supper. 

I get asked quite often for ideas on simple, non-boring dinner solutions. Well, this is one of those meals. A new favorite in our home, this dinner can be easily modified to include your favorite veggies that you have on hand through out the seasons. If you’ve not tried a poached egg over veggies you’re in for a treat. A simple olive and roasted pepper tapenade brings it all together with flare.

Now, add a thin slice or two of  crispy bacon infused smoked Gouda with this dinner and sprinkle with a 3 minute olive tapenade………….

the end.

I don’t like my veggies soggy or over oily (does anyone? Well maybe my in-laws who prefer their veggies boiled) I prefer them roasted or grilled which if you’ve never tried before, you must! It brings out an entirely new flavor. One of my top 5 favorite kitchen tools is my stone baking pan which you’ve probably heard me mention many times here on Simply Healthy Family.  It cooks veggies and treats evenly and crisply and requires very little to no oil. Healthy Bonus! I own both a Rada baking stone and a Le Creuset baking dish  both of which I adore. If you decide to purchase one, please do so through Simply Healthy Family’s store and help support this blog. These are all items and foods that I own and love. 

You Will Need

2 zucchini squash, chopped
1 yellow summer squash, chopped
4 small red potatoes, chopped into bite size pieces
1 bunch asparagus OR pole beans, trimmed
1 teaspoon extra virgin olive oil
1 tablespoon Herbs de Provence (or 1/2 teaspoon each of marjoram, rosemary, thyme, tarragon and oregano)
salt and pepper to taste

6 whole, free range, Organic eggs
small shallow pot of gently boiling water (1 teaspoon vinegar optional, helps keep egg together)

For the Olive Tapenade

1/4 cup black olives
1/4 cup green olives
1/4 cup kalamata olives
{or use any combination you please}
1/2 cup (jarred) roasted red peppers
1 clove garlic
1/2 cup chopped or slivered almonds (or pine nuts or walnuts)
2-4 teaspoons olive oil (if you use red peppers in olive oil, you will need less additional oil)
NO salt, olives contain enough!

Pre heat oven to 400F. Place all veggies in your stone baking pan sprinkle with salt, pepper and herbs, toss to coat.  Put in oven and cook for 20-25 minutes or until potatoes are tender.

Meanwhile, make olive tapenade. In a small handheld food processor place first nuts then remaining ingredients. Chop to desired consistency. Spoon into small serving bowl.

Now, start a shallow pan of water to a gentle boil (over medium-high heat). Carefully crack eggs (one or two at a time if necessary so they don’t crowd the pan. Gently boil for exactly 3 minutes. Remove with a slotted spoon onto a plate or directly on top of veggies.

Serve with the tapenade and a small slice of your favorite cheese, although I highly recommend the smoked gouda with bacon as it compliments the egg in this dish.