It was one of those evenings where I did not really have anything written on the menu plan and I decided to create something from my pantry and refrigerator. This is what I came up with:
- Olive Oil/Salt and Pepper
- Potatoes (Purple, Yellow, Red)
- Rosemary (from our garden)
- Garlic (from our garden)
- Onion (from our garden)
- Brussel Sprouts
- Beets previously cooked
- Cherry Tomatoes
- Seriously Seeded English Cheese (from Trader Joes)
- Fresh Basil (from our garden)
On a sheet pan I put the first seven ingredients and tossed them together with olive oil, salt and pepper and I placed it in a 450 degree oven for 20 minutes...tossed and then for another 10 minutes.
After the roasted veggies cooled a little bit (about 20 minutes), I placed in a bowl and added cherry tomatoes, beets, cheese, and fresh basil. Tossed and served with dressings. It was delicious.
Note: For leftovers we used the roasted vegetables on a whole wheat pizza crust and added some more fresh basil and cheese. A delicious pizza too!