Monday, April 25, 2011

Roasted Veggies

Do you have those times when your refrigerator is full of a little bit of this and a little bit of that?

Perhaps you've prepared several different from scratch recipes in days prior and now your fridge and even freezer are full.

You simply cannot justify bringing anymore new food into the house.

It's time to be creative. To make do with what you have.

And save a little money along the way, I might add.

This is what faced me this morning as I was contemplating the dinner for this evening.

And a major leftover I had was the Easter ham...since we bought the usual size ham for the not usual group of guests...

So this will be a week of leftovers. A week of making due and buying as little as possible.

Which brings us to tonight's dinner.

Leftover ham slices
Roasted veggies
Homemade baguette

This year, ham happened to be about the only Easter dinner leftover, but I still have a full let's go the refrigerator that is...

My bread making daughter had made 2 baguettes from scratch and we had only eaten one so far so there was one part of our meal.

And a search through the crisper turned up, broccoli, carrots, zucchini, and red onions, which I decided to roast.

Roasted Veggies
Place the veggies on a large cookie sheet, drizzle olive oil over them and sprinkle with salt and pepper. Place in a preheated 450 degree oven for about 15 minutes, until slightly browned. Turn them into a serving dish and drizzle with fresh lemon juice and sprinkle with fresh, chopped rosemary.

The lemon and the rosemary both came from the garden.

And remember, this is a method, and you can be creative and use whatever vegetables you have on hand. You just might need to adjust the cooking time a bit.

This turned out to be a delicious, light dinner. Which was a good choice for the day after indulging in chocolate eggs and jelly beans.

And that is this gal's view for today.