Hello VEGGIES!Posted: January 17, 2011
Carrots and Yam were roasted about 30 min. with just EVOO, salt & pepper. Zucchini was roasted 20 min. with sliced sweet onion and several cloves of garlic. Parmesan cheese sprinkled on top for last 2 minutes of cooking.
The neat little beige pile is bulgur wheat. I cooked this 15 minutes in low-sodium chicken stock. You could use water or veggie stock instead. Use 1-2 ratio – 1 cup of wheat / 2 cups of liquid. (I made twice as much so we could have leftovers)
Carrots and wheat are topped with a bit of dry roasted almond slivers (from TJ).
It felt good to do something healthy. Our New Year’s resolutions only took 2 weeks to implement. Not too bad.