My New Summer Favorite//Roasted Veggies
Not a whole lot has been happening this weekend except for grocery shopping and lots of time meal prepping and cooking in my kitchen. I have zero complaints though. Cooking really is a hobby and is soooo therapeutic. Still not feeling 100 percent too so it's been nice to just take it easy and move at the pace I need to right now. I made these roasted vegetables last night that were seriously a meal in itself and incredibly delish. (not to mention a beautiful assortment in color as well) Not really a fan of Spring and Summer but one positive is the amazing produce that accompany them so ..........! Lin and I will most definitely be adding these to the weekly rotation. I could really actually eat these everyday!!! Three days carb and sugar free and feeling fantastic about that and down three pounds so it's great motivation to keep going with The South Beach Lifestyle!
1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite size pieces
1 medium red bell pepper, cut into bite size pieces
1 medium yellow pepper, cut into bite size pieces
1 pound fresh asparagus, cut into bite size pieces
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat the oven to 450. Place the all veggies in a large roasting pan. Toss with olive oil, salt, and pepper to mix and coat. Spread in a single layer. Roast for thirty minutes, stirring occasionally, until veggies are lightly browned and tender !
Seriously mouth watering good ! What are some of your favorite low carb recipes?! Please share !