Late one night last August, my roommate Noura and I found ourselves in a rut. It was only the second week of medical school, but we were already feeling the drain of the go-to-school-then-go-home-and-study-then-go-to-bed-and-do-it-all-over-again routine. No one said med school would be a walk in the park, but we found ourselves craving something more than lecture and lab to look forward to each week. We decided we needed to institute something that would bring our classmates together and away from the books on a regular basis. Although we had only known each other for mere days, it was apparent that a love for good food was a common bond that tied much of our class together. Hence, Sunday Potluck was born.
Nearly every Sunday night throughout the school year, we gathered in classmates’ apartments to enjoy what was unfailingly my best meal of the week. We’d load our plates with fresh salads, hearty stews, and homemade breads, each dish teaching us a little more about its cook’s personality, culture, and family. Although Sunday night usually marks the ominous transition to the busy week ahead, it quickly became my favorite time of the week.
Courtesy of my Aunt Karen
3 large garlic cloves
1/2 cup + 2 tbsp olive oil
3 tbsp each thyme and rosemary, chopped
1/3 cup balsamic vinegar
1/4 cup + 2 tbsp light brown sugar
Salt and ground pepperPreheat oven to 500. In a large bowl, combine all of the vegetables. In a small separate bowl, combine marinade ingredients, except salt and pepper. Mix marinade into vegetables and let sit for up to 2 hours. Arrange vegetables on a foil-lined baking sheet, sprinkle with salt and pepper, and roast for 35-40 minutes, tossing occasionally, until vegetables are tender.