Monday, July 15, 2013

Roasted Veggies

In addition to promising to stick to my workout schedule, I've also decided to try and eat more veggies and fruit.  The idea is that if I eat veggies and fruit FIRST, there will be less room for the bad stuff (refined sugars, chips, and other empty calorie foods).

Last week I found a recipe for 10 layer roasted vegetable salad that was so good, my husband insisted that we make it twice in one week.  Unfortunately, I didn't get a photo of the salad, but it was delicious: you roast asparagus, zucchini, red onion, and bell pepper.  You toast up some fresh corn in an iron skillet, and then combine all these great ingredients with some black beans, avocado, romaine lettuce, slivered almonds, feta cheese, and finish with a delicious homemade dressing.  I'll be sure to get a photo the next time we make the salad.

This week we decided to do roasted veggies again, but this time we threw them on a pizza.  With homemade pesto!  It was so good we know we'll be making it again: Roasted Veggie Pizza Recipe.  We made the pesto from scratch, which we've never done, but was really easy.  I also like this version of the pesto because you don't need pine nuts, which can be a bit pricey, especially if you can't buy just the amount you need.

I took a few photos from our prep, which was not difficult: chop up some green bell pepper, red bell pepper, portabella mushrooms, red onion, and toss that with olive oil and garlic.  Stick the veggies in the oven for a little roasting, and while you're waiting make the homemae pesto.  Once the veggies are nicely roasted, get the pizza crust pre-baked, then top it off with all the goodies (pesto, cheese, veggies), and back in the over for another 15-20 minutes.  It couldn't have been easier.

Lastly, the basil, garlic, olive oil, and parmesan cheese before it was turned into pesto:

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