Farmers Market Veggie Lunch |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When I go to the farmer's market with the kids, they each pick out a veggie, I pick a couple others, we go home, and fix this for lunch. It can make a meal itself, or a yummy side for a crowd. Ingredients:
1/2 lb green beans or 1/2 lb asperagus which ever is in season (both if you can get them at the same time...) |
2 small zucchini |
2 small summer squash |
1 small, baby eggplants |
5 crimini mushrooms or baby portabellas |
2 roma tomatoes |
1 medium onion |
1/2 green pepper |
1/2 red pepper |
1/2 yellow pepper |
1/2 orange pepper |
2 tbs olive oil |
salt |
fresh ground pepper |
1 tsp terrigon |
1 c shredded cheese |
Directions:
1. Cut all the veggies into 1 1/2 inch cubes or bite sized pieces
2. sprinkle with salt, pepper and terrigon and toss with olive oil
3. spread into large oblong pan, sprayed with cooking spray.
4. bake for 20 minutes
5. Top with cheese and put under broiler for 5 min.
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