Sunday, July 11, 2010

Roasted Vegetables with Quinoa and Tomato Sauce


Even though tofu is available here, we are trying to cut back on our consumption of soy. This means, lots of vegetables and grains! Our oven here in Denmark is exceptionally nice and roasts veggies in just minutes. The oven in Vienna could take up to an hour just to heat up. For a quick meal, I roasted zucchini, broccoli, cauliflower, mushrooms, red and yellow pepper, onion, and garlic with a random assortment of herbs. The veggies were served over quinoa, cooked, then mixed with a jar of organic pasta sauce. On the side, olives stuffed with garlic cloves and guacamole.

Every time I make a meal that consists of random flavors, textures, and temperatures, John comments it is his favorite type of dinner. I agree!

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