5 pounds of Roasted Veggies

I wanted to make a spectacular Sunday feast where we could eat leftovers (not write-off) for a couple of days. So I pulled a boneless pork loin roast out of the freezer and proceeded to turn it into chops. Oven-roasted black pepper chops. Pure and simple. Now what to serve with them???? I bought a pretty multi-grain baguette so I made a bruschetta to on top of the delectable little slices. Wow, lots of garlic. It’s a good thing both of us are having it for supper or it would take all the toothpaste I have to erase that fragrance. Got a protein (pork), got a starch (bruschetta bread), now for veggies… I made a whole roaster full of roasted veggies: zucchini. onion, red peppers, asparagus, and mushrooms. I used lots of grape seed oil, balsamic and Greek seasonings then into the oven with all of it.

Norm could not believe how much there was when it came out but I noticed he ate a heap. Is a heap a serving size? It must be Dutch, his Mom was Dutch. I’m having a hard time adjusting my cooking for just the two of us but Sundays include the girls, too. But Leanne was working so no her, Dustin or Layla (the Grand-puppy who is now a dog, a bitch, to be precise but not in temperament.) Shauna was here and ate a fair bit, too. Now I even have some of the veggies for lunch today and my Dr. would be proud that I ate green things, too. It’s funny how a bunch of semi-mooshy veggies can make me feel righteous again. It was a good way to start the week even with a slice of Chick Pea Chocolate Cake for dessert!

Thanks for listening. ;D Diane

 

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~ by 1fatgirlshrinking - Diane Kirby on March 26, 2012.

3 Responses to “5 pounds of Roasted Veggies”

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