Green Medley

You need:
(If you are vegan, skip the cheese)
cookie sheet
aluminum foil
10 pieces of Asparagus
1/2 a zucchini sliced
1.5 cups of broccoli
1 tsp sea salt
2 tbsp Wild Mushroom and Sage Olive Oil (It's my fav thing right now hence the reappearance in my recipes)
couple of table spoons of aged Parmesan

Preheat oven to 375
Slice zucchini, chop off ends of asparagus and cut off broccoli hearts (stems).
Layer cookie sheet with foil
Place veggies in a single layer on foil
Drizzle with Olive Oil
Sprinkle with Sea Salt
Coat with parmesan cheese
Bake for 10-15 mins
Remove from oven and plate anyway you like.
Enjoy!

uncooked

cooked!

Spice up your soup!

Soup is quick and easy to make and you can store for the week to come back to for snacks. I love tomato soup but decided I needed something more substantial then some red frothy broth. I searched my fridge and came across a zucchini and some basil. I sliced the zucchini and tore up a couple basil leaves and threw them into the pot where the tomato soup was heating up. I let it cook on medium low heat for 15 minutes, enough time to soften the zucchini but not too much to lose the nutritional value. I spooned out a bowl for myself and put the extra in a container in the fridge for a snack for later or tomorrow! For those who like a little more flavor, add some garlic. Very quick, very easy, and it tastes delicious!

Need A Vegetable Dish that Covers all the Bases? Summer Casserole!

I recently became a somewhat of a health nut, and have tested out some recipes with my friends at dinner gatherings. What I've come up with is not only delicious, nutritional and easy, it incorporates many types of veggies so that everyone is pleased.

Total Prep time 10 minutes, total cook time 30 minutes

First you will need to preset your oven to 350 degrees

2. grab cutting board and knife

3. Fish through the fridge from some vegetables, any and all will do. Tonight I made a version of the casserole with:

 1 eggplant

1 zucchini

1/2 white onions

1 Green bell pepper

1 orange pepper

diced asparagus

2 cloves of garlic

3 leaves of basil

2 table spoons of Extra Virgin Olive Oil

A couple grinds of pepper

A couple splashes of Sea Salt

You can also add tomatoes and mushrooms and zucchini squash, red onions and red pepper, and snap peas work too. Also you can coat with Parmesan cheese, Feta cheese (which is very low in fat) or goat cheese according to preference.  I usually save the cheese for later to allow people to make their own choice or use none at all.

Cut the vegetables up, anyway you'd like and throw them all into a glass oven safe pan.  Cover with Olive Oil, Salt and Pepper.

Bake at 350 degrees for 30 minutes.

Sprinkle cheese on top before of after baking, but make sure its still when adding the cheese (if you add any at all, you wont need to the natural flavors really burst).

I usually make more than needed because its a great snack or meal served cold or reheated for the next couple of days.

ENJOY!