Friday, August 3, 2012

Vegetable Brimming Weekend Brunch


This weekend brunch included a deconstructed version of my Vegetable Brimming Sweet Potato,  paired with fresh garden tomatoes, seasoned with vinegar and lemon pepper, and scrambled eggs.  Mmmm, yum.  Filling, bright, and healthy.  An excellent addition to any weekend.

Here you go:

Oven-Roasted Vegetables with Cranberries and Almonds

Ingredients:
Sweet Potatoes
Summer Squash
Zucchini Squash
Green Pepper
Onion
Garlic
Olive Oil
Salt + Pepper
Dried Cranberries
Sliced Almonds

Chop vegetables into 1 inch cubes. Place sweet potatoes on a greased rimmed baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Bake for 15 minutes at 425 degrees, add remaining vegetables and bake an addtional 15-20 minutes or until vegetables are crisp tender.  Remove from oven.  Serve with a sprinkling of cranberries and toasted sliced almonds.


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