Okay, here’s my take on making side dishes for baked ziti, written in a casual, personal blog style:
So, I decided to make baked ziti for dinner the other night. Love the stuff, but it’s kinda heavy, you know? Needed something to balance it all out. I didn’t want to just throw a boring salad on the table, so I did a little digging and experimenting. Here’s what I ended up doing:
First up: Garlic Bread, Duh!
This is a no-brainer, right? I mean, baked ziti and garlic bread are like peanut butter and jelly. I took a loaf of Italian bread, sliced it in half lengthwise, and then went to town.
- First, I melted like half a stick of butter. Maybe a little more, who’s counting?
- Then, I minced up, like, four cloves of garlic. Could have used more, but my wife isn’t the biggest garlic fan. Threw that in the melted butter.
- Next, I added some dried parsley, just a sprinkle, and a pinch of salt.
- Finally I slathered that all over the bread and popped it in the oven at, I dunno, 375 degrees? Until it was all golden brown and crispy.
So easy, and always a hit. The buttery, garlicky goodness is perfect for soaking up that extra ziti sauce.
Next: A Simple Green Salad (But Not Boring!)
Okay, I know I said no boring salads, but hear me out. This one’s quick and easy, but it’s got enough going on to keep things interesting.
- I grabbed a bag of mixed greens. Whatever looks good, really.
- Then, I tossed in some cherry tomatoes, halved.
- After this, some thinly sliced red onion for a little bite.
- Crucially, the dressing! I didn’t want anything heavy, so I just whisked together some olive oil, red wine vinegar, a squeeze of lemon juice, a tiny bit of Dijon mustard, salt, and pepper. Super simple, super fresh.
The key here is the acidity of the dressing. It really cuts through the richness of the baked ziti. Plus, it’s, you know, healthy.
Finally, Something Roasted: Broccoli!
I wanted another veggie, but something with a bit more heft. Roasted broccoli is my go-to.
- I chopped up a head of broccoli into florets.
- Then, I tossed them with olive oil, salt, pepper, and a little garlic powder. Again with the garlic!
- Finally, I spread them out on a baking sheet and roasted them alongside the garlic bread for about 20 minutes, until they were tender and a little bit charred.
The roasting brings out the sweetness of the broccoli, and the slight char adds a nice smoky flavor. It’s a good contrast to the soft, cheesy ziti.
And that’s it! Those were my sides. The whole meal was a big success. The ziti was obviously the star, but the sides really helped to round everything out. It felt like a complete, satisfying, and not-too-unhealthy dinner. I’ll definitely be making this combo again!
