Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 I served this tonite with the Twice Baked Potatoes in the previous post, and a side of black beans. YUMMMM! Roasted Veggies 1 Green Pepper 1 Red Pepper 1 zuccini 1 summer squash 1 large tomato 6 cloves garlic, crushed olive oil balsamic vinegar Italian seasoning Chevre, crumbled Cut the veggies into large slices/pieces and toss with oil, vinegar, garlic and seasonings, just enough to coat them. Spread out over a baking sheet (I cover it with foil to ease clean up), and roast in the oven for about 20 minutes at 450F. Sprinkle with crumbled chevre. These are good served hot or cold. You can, of course, vary the veggies and the amounts to suit your tastes. This is what I used simply because it’s what was in the fridge that needed to be eaten soon. -- Sherri " I like to be in touch with what makes me scream. " - J. Buffett The Karma of Literature: Books just wanna be FREE! See what I mean at: http://bookcrossing.com/friend/Sherria _____ --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.754 / Virus Database: 504 - Release 9/6/2004 Quote Link to comment Share on other sites More sharing options...
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