This is my Memorial Day weekend cooking. A boatload of roasted veggies. They were simply tossed in olive oil, crushed garlic, dried italian herbs, salt and pepper before roasting in a hot oven.
Two recipes from The Mediterranean Vegan Kitchen cookbook: Bruschetta with Artichokes and Olives and Broiled Mushrooms with Pesto. Both absolutely delicious.
My plate. Also pictured, roasted red potatoes!
2 comments:
Looks good! I love roasting veggies.
Look at all the veggie love!! Feels so good to be back and look at all your beautiful food :)
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