No Bull, Glady’s is a great help in the kitchen. Her favorite thing is helping load the dishwasher after the evening meal. Tonight I made roasted veggies for dinner. This is the second time I have prepared this recipe in two weeks. I’m loving the cripsy texture and the addition of lemon keeps it fresh. I have been experimenting with a mixture of cauliflower, a combination of red , yellow, and orange peppers along with some asparagus spears. I purchased a bag of mixed baby sweet peppers from Sam’s Club so I have been trying to use them in as many things as possible. The roasted peppers have a sweetness that I love. This is also great with some fresh mushrooms tossed in!
Roasted Veggies
Ingredients:
Cauliflower cut into chunks
Baby sweet peppers, I use red, yellow and orange
asparagus
5 gloves of garlic minced
1 lemon
olive oil
salt and pepper
parmasian cheese
Preheat oven to 500
Toss veggies in a bowl. Drizzle with olive oil and squeeze the juice of 1 lemon season with salt and pepper. Roast for 20 minutes stirring often. Remove from oven and sprinkle with parmesan cheese.
Enjoy
