Roasted Vegetables on a Snowy Day
Fire up the oven and roast those fall vegetables to utter deliciousness. Enjoy the aromatic scents wafting from the oven while the snow flies outside. Today I made Roasted Vegetables to be reheated later tonight for dinner. I make things when I have time, not necessarily when it is “dinner time.” Today is one of those days!
When viewing the recipe, you will notice that I used zucchini, mushrooms, onions and potatoes this time. Please just use this as a guide and try lots of different veggie combos. I also love roasting cauliflower and broccoli, peppers and onions and beets and onions.
Here’s another idea if you happen to make so many vegetables you need help repurposing them. “Leftover vegetables” is an oxymoron in this house. Just whip up a frittata for brunch. I love making this cheesy egg dish because it has no high-calorie crust and just the healthy ingredients you need to power through the day.
As always, have fun with food and keep it eclectic! Barbara
