August 1, 2013


One of our favorite dinners is a simple roasted vegetable meal.  The nice thing about it is that it is so versatile.  This time, we used carrots, onions, tomatoes, and zucchini (from our garden - yay).  All you need is a little olive oil, some spices, and then after it's cooked and caramelized how you want it, you just add parmesan.  We change it up by using pasta or couscous sometimes, but we usually make it with quinoa.  Mushrooms are incredible in there, as is squash, leeks, peppers, etc.
  It tastes amazing, is versatile, and is an easy leftover because you can eat it as is, or add it to spaghetti sauce, or in a quesadilla, etc.
  It's goooooooooood, and we like it.

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