She Redeems Herself With Roasted Vegetables

Last week I recounted my disaster in the kitchen with chicken stir-fry. This week I will redeem myself with not one, but two, super easy recipes that are not only delicious, but good for you!



The first recipe is one of my favorites. Last week, Keetha and Larramie suggested roasted veggies, and yes ladies, I love them too. In fact, roasting is the only way a reluctant veggie eater like me can stand to eat things like brussels sprouts....hate them boiled, but love them roasted with garlic and olive oil.



The great thing about roasting is that you can really use anything you have on hand, which makes it a great way to clear out the vegetable drawer. In this case, I had a small bag of broccoli and cauliflower, beautiful cherry tomatoes, a small log of pepper coated goat cheese, and some extra virgin olive oil.





Combine all of the above in a oven-proof dish, sprinkle with the olive oil and roast at 400 F for twenty minutes or until the veggies are tender.





While the vegetables are roasting you can prepare this simple but tasty salad. It consists of cucumber, Greek yogurt, and a blend of Greek seasonings. I love this Greek seasoning blend because it has this wonderful contrast of savory seasonings with the fresh taste of mint.





To assemble the salad: slice the cucumber, add a dollop of yogurt, sprinkle on the seasoning and gently mix together.







I served the salad and vegetables with some chicken tenders for lunch. So yummy.