Here’s one easy dinner that is great for a night in front of your fav TV show. You can serve it with the grilled meat of your choice, or simply eat it as a vegetarian (and gluten-free!) dish. If you want to add a pop of color and sweetness, you can surely use sweet potatoes instead of regular ones.

Makes 4-5 servings:

• 10 medium size (sweet) potatoes, or 6 really large ones
• 5-6 garlic cloves
• 3-4 tbsp olive oil
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp dried oregano
• A few thyme branches
• Salt, pepper
• 3-4 tbsp mayonnaise or yogurt
• 1/2 lemon
• A few large portobello mushrooms
• A few large tomatoes

Preheat oven to 200°C/390-400°F. Peel the potatoes or scrub them really well. Cut them in half (lengthwise), then cut each half in about 3 or 4 wedges (still lengthwise). Put the wedges in a large bowl. Add the peeled garlic cloves, olive oil, salt, paprika, curry powder, oregano and thyme. Toss all the ingredients together, making sure the potatoes are covered with spices and oil. Spread the wedges and garlic cloves in a single layer on a greased baking pan, scraping all the seasoning from the bowl. Bake for about 15′, then take the baking pan out of the oven. Remove the garlic cloves and put them on a chopping board, and flip the potatoes to the other side. Bake for another 15-20′ (depending on your oven).

Cut each tomato in half. In a frying pan or skillet, grill portobello mushrooms and tomatoes cut in half for about 2′-3′ on each side, add salt and pepper to taste. Make the dip: chop the baked garlic cloves, and combine with 3-4 tbsp mayonnaise or yogurt, the juice of ½ lemon, some salt and pepper. Enjoy the warm wedges with the grilled tomatoes and mushrooms and some garlic dip.