It doesn’t take much to make a good but simple supper. The veggies above were roasted in the oven until tender. Any combination you have from the garden could be used.
OVEN ROASTED VEGETABLES
- 1 sweet potato, peeled and cubed
- 3 carrots, peeled and cut in large pieces
- 1 zucchini, thickly sliced
- 1 red pepper, cut into large pieces
- 12 brussell sprouts, halved
- 2 large tomatoes, cut in eighths
- 2 medium red onions, quartered
- 1 fennel bulb, sliced
- 2 cloves garlic, finely chopped
- 2 sprigs fresh rosemary
- 5 mint leaves, chopped
- olive oil
Preheat oven to 425. Prepare vegetables, then put in a large baking dish with garlic and herbs. Generously drizzle with olive oil. Add salt and pepper. Mix well (I use my hands) until all are covered with the oil. Cover with foil. Cook for 30 minutes. Remove foil and cook an additional 15 minutes or until the largest pieces are tender.
While the veggies are cooking bring some tomatoes in from the garden – or from your local farmer’s market.
TOMATO AND MOZZARELLA SALAD
- whole cherry tomatoes
- sliced yellow heirloom tomatoes
- halved pear tomatoes
- fresh mozzarella, sliced
- fresh basil leaves
- olive oil
- black pepper
Arrange the sliced tomatoes and mozzarella on a plate, added the pear and cherry tomatoes. Top with basil leaves. If you wish, add salt. Drizzle with olive oil and top with freshly ground black pepper.
HEAVENLY DEVILED EGGS
- 6 eggs
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon chopped fresh dill
In a small saucepan cover the eggs with water. Bring to a boil, turn heat to medium high and cook for ten minutes. Drain off the hot water. Cover with cold water and let sit for five minutes. Peel eggs. Cut in half. Put yolks in a bowl and mash with a fork. Add the rest of the ingredients except paprika and mix well. Taste. Add any additional mayonnaise or mustard according to preference. Fill egg whites with mixture and sprinkle with paprika. If desired, decorate with a few dill sprigs.