This may not quite count as a recipe it is so easy, but I want to share it because it is one of our FAVORITE dishes ever. We have this quite often, and our girls request it (athough they usually forgo the veggies part of it). This was inspired by our friends in Ithaca, Jen and Scott Sanders, who I believe were inspired by the cookbook "Vegetarian Cooking for Everyone." (more on that cookbook later.
Italian bread (we use this recipe)
Veggies of your choice (peppers, aspargus, carrots, whatever sounds good, sometimes I'll add fresh tomatoes or spinach on top)
Goat Cheese (if you don't like goat cheese, the original idea of this started with ricotta cheese, which is good, but our family just can't resist an excuse for goat cheese)
Pesto
Roast your veggies tossed slightly with olive oil and a touch of salt and pepper at 425 for 15-20 minutes (depending on the vegetable). Put it all together and "Yum, delectable" (in Elisa's words).
Italian bread (we use this recipe)
Veggies of your choice (peppers, aspargus, carrots, whatever sounds good, sometimes I'll add fresh tomatoes or spinach on top)
Goat Cheese (if you don't like goat cheese, the original idea of this started with ricotta cheese, which is good, but our family just can't resist an excuse for goat cheese)
Pesto
Roast your veggies tossed slightly with olive oil and a touch of salt and pepper at 425 for 15-20 minutes (depending on the vegetable). Put it all together and "Yum, delectable" (in Elisa's words).
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