Roasted Vegetables: Make Now, Eat Later

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Last night, I roasted vegetables in order to take to work for lunch for the next couple of days. I used cauliflower (which was on sale at the store), broccoli, and Italian squash. I cut everything into bite size pieces, drizzled with olive oil, seasoned with salt and pepper, and roasted in a 400 degree oven for about 45 minutes.
I let the vegetables cool, then put them away in little containers. Today I enjoyed some for lunch. And they were tasty.

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