It was a busy night in the 410s kitchen. My suite-mates and I decided to make an evening of preparing our farmer’s market gems, yielding delicious dinners for tonight and plenty of ready-to-grab healthy food for the next few days. Rosemary-roasted squash, black bean cilantro hummus, and a strawberry 5-veggie salad were among the mix.
Snow peas, carrots, zucchini, yellow bell pepper, asparagus, white beans, and goat cheese. Dressed with olive oil, white vinegar and fresh lemon juice. Topped with fresh strawberry slices (not shown).
Here’s the recipe for tonight’s roasted farmer’s market veggies:
Roasted Fingerling Potatoes and Zucchini, all sliced with olive oil, salt and pepper, herb of choice (I used dill for potatoes and crushed rosemary for the zucchinis), drizzle of balsamic vinegar
Roast in oven and enjoy!