Roasted veggies, wheat berry, and a crunchy salad

I had a lot of my mom’s veggies from her garden and also some veggies from the farmers market that I needed to put to good use. With only a capful of EVOO in the pan, these roasted veggies were incredible!!

Easy and adaptable. Use whatever veggies you have and spices.

Roasted Veggies:

Heirloom carrots, fennel, sweet potatoes, zucchini, summer squash, eggplant, garlic, cracked pepper, salt, smoked paprika, crushed red pepper, balsamic, red wine, and more paprika

Slice them. Mix spices, veggies, wine, balsamic, fresh herbs, salt, and  spicy seasonings in a bowl. Coat pan with 1-2 capfuls of Evoo. Dump in veggies. Roast ’em on 395 degrees Fahrenheit for 3o mins (flip once) and broil last 5 minutes.

Wheat-berry, black beans, carrot leaves, and Mark’s tomatilla sauce:

Wheat-berries, carrot leaves, water, 1/2 cube of veggie bouillon, cracked pepper, and a touch salt boil for 30-40 mins. Add chopped green onions, blk beans, and add tomatilla sauce.

Crunchy Salad:

Spinach, mom’s carrots and tomatoes, onions, and flax seeds. Add dressing: balsamic, whole-grain mustard, and sriracha

 

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