Roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 min x
Avocado Tomato Salad + salt, pepper & olive oil. 2 ripe avocados 2 large ripe beefsteak tomatoes 2 TBSP fresh lemon juice 3 TBSP chopped cilantro salt and pepper to taste Slice your avocado. To create pretty chunks, cut in a criss-cross design like this*:
Raw tomato sauce made with tomatoes, basil, garlic & olive oil. Great quick meal! My version: I used a 27 oz can of diced tomatoes (drained), doubled the garlic, used dried basil instead of fresh and salted the mix. I omitted the cheese, pepper, and parsley. This would make a delicious dip for garlic bread, too! So fresh and flavorful.
Oven roasted green beans- Roasting imparts a yummy slightly sweet and smokey taste. http://www.frugallivingmom.com/oven-roasted-green-beans/ It makes veggies pretty amazing. If you have never tried roasting your vegetables, you really should!