Parmesan Roasted Potatoes with Zucchini and Red Bell Pepper

Chunks of potato, zucchini, red peppers, plenty of olive oil, parmesan cheese, and bread crumbs round out this pop in the oven potato meal.

Serve as is or with a protein of choice.

Serves about 5 people as a side

What you’ll need:

3 pounds baby Yukon Gold potatoes, chopped into bite-sized pieces

1 large zucchini, peeled and chopped into bite-sized pieces

½ cup olive oil

1 red bell pepper, seeds removed and chopped into bite-sized pieces

salt and freshly ground black pepper

½ cup bread crumbs

5oz. finely grated Parmesan

¾ cup chopped fresh flat-leaf parsley

Process:

Preheat oven to 400° Fahrenheit. Toss potatoes, zucchini, olive oil, and red bell pepper pieces in a large bowl; season with salt and pepper. Place potatoes and peppers, with potatoes cut side up, on a rimmed baking sheet. Sprinkle on bread crumbs and parmesan cheese somewhat evenly onto potatoes and peppers. Roast until golden brown and cooked through, 25–35 minutes or until potatoes are soft when pricked with a fork.

Quick to the table Butternut Squash Salad

A colorful array of vegetables, grain, and beans are coming to your feed today. Top with a quick to make tahini dressing and you are good to go. 

Makes 4-6 servings

What you’ll need:

½ cup butternut squash seeds removed, sliced and steamed

½ head iceberg lettuce, washed and chopped

2 cups cooked kasha ( or any grain you have on hand)

2 medium carrots, chopped into bite-size pieces

½ red pepper, sliced

1-2 cups chopped purple cabbage

1 can chickpeas, rinsed and drained

What you’ll need for the dressing:

½ cup tahini

2 tablespoons maple syrup

1 lemon, juiced

4 tablespoons hot water to thin sauce

salt and pepper to taste

Process for salad:

Place all ingredients in a bowl.

Process for tahini dressing:

Whatever your game of choice, be ready with an appetizer that says you're the kind of person that doesn’t come empty-handed. 

Bite-sized food is always a hit. These Simple Mini Wonton Pizzas are great for sharing. 

Looking for a pretty presentation that says I care?  Try this Savory Carrot and Parsnip Galette

This hummus can be served so many ways. This Asparagus with White Bean-Artichoke Hummus on Crusty Bread is a perfect appetizer that comes together in minutes. 

Steamed sweet potatoes, black beans, seven-grain blend, carrots, and a few extras. Colorful, delicious and made with healthy ingredients. 

I have made many a grain bowl in my time and I love when they look this good.  I’ve asked my audience what they like to see on my site, and I was pleasantly surprised at the request for more veggie meals. I guess I shouldn't be surprised because that's a lot of what I do already. Today's bowl of goodness is packed with vitamins and minerals and plenty of healthy ingredients. 

You’ll start by steaming the sweet potatoes. I use a stasher bag and it’s great. Not an ad I just really like the product. Then I buy the steam and serve seven-grain blend from Aldi. It’s done in 90 seconds. Yes, a real time saver and the best part is it’s healthy. No added stuff. Then you’ve got a little bit of chopping to do and the grain bowl is almost done. You’ll spend about 5 minutes making the eggplant spread tahini dressing. And then you are good to go. 

Serves 4-5

INGREDIENTS

2 medium sweet potatoes cubed

1 can black bean drained and rinsed

Carrot shreds

1 seedless cucumber sliced

1 (8.8 ounce) package Organic Seven Grains ( I buy mine at Aldi- It’s a heat and serve package)

Fresh parsley

Salt and pepper

INGREDIENTS for Tahini Eggplant Spread

½ cup tahini

2 tablespoons maple syrup

1 lemon, juiced

4 tablespoons hot water to thin sauce

salt and pepper to taste

1/2 cup eggplant spread ( I buy mine at a local grocery store)

DIRECTIONS

Begin by stating sweet potato chunks in a steamer bag. I use the stashed brand. Or you can steam in a steam pot. Steam until sweet potatoes are soft when poked with a fork. 

Heat the drained and rinsed black beans for 5 minutes on low-medium heat. 

While the beans are heating and the sweet potatoes are steaming, shred some carrots and slice the cucumber into rounds or chunks, or quarters. Whatever you prefer. 

Heat seven grains according to package instructions. The seven-grain blend is a heat and serve product so this should take you about 90 seconds. 

While that's going mix together the ingredients for the tahini eggplant spread.